Butternut squash, where have you been my whole life???
I know it's a winter vegetable, but I just couldn't pass up the butternut squash display at the Asian market yesterday. I was a little worried about trying a new veggie after Luffa Disaster 2K11, but the butternut squash was anything but disastrous. I was impressed with its smooth texture and pumpkin-like flavor. My only regret is that I didn't buy two of them. I am dying to try this butternut squash risotto! 
Inspired by Whole Foods
Serves 4
INGREDIENTS
1 butternut squash
1 tbsp olive oil
1 tbsp brown sugar
1/4 tsp garlic powder
Salt and pepper to taste
DIRECTIONS
1. Preheat oven to 400. Wash squash thoroughly. Poke several holes in the squash with a fork. Microwave on high for 2 minutes.
2. Cut off the top and bottom of the squash. Peel (carefully!) with a sharp knife, and cut flesh into one-inch pieces.
3. Place squash pieces in a medium bowl. Drizzle with olive oil. Add brown sugar, garlic powder, salt, and pepper. Stir to combine. Pour onto a nonstick baking sheet with sides and spread so that squash pieces are in a single layer.
4. Roast for 30 minutes, stirring after 15 minutes. Taste and adjust seasonings as necessary.
Grandpa picked a couple of butternut squash a few days ago. No one told him it is a winter vegetable:-) Mom
ReplyDeleteOooh, that sounds so good!
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