By Jennifer Berke
It’s that time of the year again, folks. Thanksgiving is just around the corner, and the Christmas season has already begun. And though it still feels like spring here in Austin, in my kitchen, I like to pretend it’s fall. Lost on what to bring to Thanksgiving dinner this year? Whether you’re feasting with family or friends this year, everyone will be thankful that you made roasted butternut squash.
What is butternut squash? At first, I was a bit nervous to make this dish. I’ve always heard of butternut squash, but I’d never eaten it, or even seen it. The butternut squash is, let’s face it, the McLovin of fall foods. It’s the eclectic outcast that nobody ever really gives a chance because they are too obsessed with their pumpkin pies. It’s the Allison Reynolds, if you will, of squashes. We forget it exists. But once people try it, they kind of love it.
I decided to bravely conquer the butternut squash this weekend, and it was a hit. One of the things I love most about this recipe is how healthy it is! Plus it smells amazing.
Here’s what you’ll need:
2 butternut squash
2 cloves garlic
A handful of freshly chopped parsley
1 tsp. sea salt
¼ cup pine nuts
¼ cup olive oil
1/3 cup parmesan cheese
Directions:
1) Preheat the oven to 375 degrees and grease a 9-by-13 inch pan.
2) Peel, then cut the squash. Begin by splitting it down the middle, hot-dog style. Then chop it into 1-inch squares. Toss the butternut squash squares into a bowl and hand mix them with the olive oil. Pour them onto the pan.
3) Sprinkle the garlic, salt, and parsley liberally over the butternut squash squares and roast everything in the oven for 45 minutes.
4) While the butternut squash squares are in the oven, get your other ingredients in order. During the last five minutes the squares are roasting, spray a small frying pan with pam and toast your pine nuts for about 5 minutes on medium heat.
5) Take the butternut squash squares out of the oven and immediately sprinkle on the Parmesan cheese and pine nuts.
6) Enjoy!
Check out Jennifer Berke’s blog Holy Crepe! for more delicious recipes.
