what’s up, butternut?
I can’t stop roasting. Beets, Brussels sprouts, cauliflower, sweet potato, now butternut squash.
Roasted Butternut Squash
Peel and cube squash. Toss with a drizzle of olive oil, a few squeezes of fresh lemon juice and sprinklings of brown sugar. Spread cubes out on cookie sheet lined in parchment paper. Roast at 425°F for about 20 minutes, flipping pieces over halfway through. Add a little fresh rosemary if you’re feeling it.
Pop them in your mouth or toss them into a sweet/savoury salad, like I did last night:
Apple (something crunchy and juicy, like Fuji or Honeycrisp)
Crumbled Danish blue cheese (we like Rosenborg)
Candied walnut pieces (see recipe below)
Lovingly combine with dressing made from olive oil, balsamic vinegar, Dijon mustard and maple syrup.
Savour. Every. Bite.
Mix 1/4 cup honey, 2 tbsp maple syrup, 1 tbsp fresh rosemary, 1 tsp hot red chili flakes and a pinch each of salt and pepper. Add 2 cups raw walnut halves and stir to coat well. Place walnuts on a baking sheet lined with parchment paper and roast in a 350°F oven for 10 minutes, stirring every few minutes until bubbly and toasted. When cooled, chop roughly.