Freestyle Weekends #4
I tried to get all fancy last night with short rib sandwiches. The dish turned out good—you really can’t go wrong with beef and bones simmered all day in red wine, and, admittedly, a list of ingredients the length of my forearm—but the star of the dinner was the roasted butternut squash.
I tried to get all fancy last night with short rib sandwiches. The dish turned out good—you really can’t go wrong with beef and bones simmered all day in red wine, and, admittedly, a list of ingredients the length of my forearm—but the star of the dinner was the roasted butternut squash.
And all I needed was squash, olive oil, salt and pepper, and, on a tip from my friend Bethany, a drizzle of honey.
The squash was soft and sweet, and the caramelized bits, which I greedily pried from the pan, were smoky and crunchy. Delicious.
Roasted Butternut Squash
1 large butternut squash, peeled, seeded, and cubed
1-2 tablespoons olive oil
salt and pepper
1-2 teaspoons honey
Preheat the oven to 425˚. Toss the squash, olive oil and salt and pepper on a large, rimmed baking sheet. Drizzle with honey and toss again. Spread in a single layer. Roast until squash is soft, about 25 minutes. Turn once.
This is one of our favorites! Because of regional differences it's delicata and maple syrup, but we loooove our roasted squash :-) It's also quite yummy if you lay little pieces of bacon over the top and let them crisp and flavor the whole dish...but then, isn't everything better with bacon?
ReplyDeleteYes, absolutely it is!
ReplyDeleteThe photo of the squash looks terribly yummy. You have my mouth watering because of the recipe but, too, because your writing style is fabulous! i never had a chance to "read" it in college (PCC); glad I have the chance now! -- Tisha Martin
ReplyDelete