Wednesday, March 5, 2008

Butternut Squash - easy and great!

I grabbed the following recipe from Katy Sparks web site today. A friend sent me the link so of course I took a look around. I also made the curried Cauliflower soup for dinner but wasn't as thrilled with the end result. The squash, however - amazing. I can't recommend this recipe enough. You don't need to change anything. I served it with a good baguette and it was really satisfying, warm, but with a spiciness. Definitely check this out. It would be a good side dish with pork as time.

Roasted Butternut Squash

6 cups of 1-inch cubed squash (acorn or butternut)
3 tablespoons butter
3 tablespoons maple syrup
3 sticks cinnamon
6 strips of orange zest and juice of the orange
6 pieces whole star anise, or 6 whole cloves
3 sprigs of thyme or sage
Salt and freshly ground black pepper

Preheat oven to 400F.
1. Lay the 3 sheets of foil out on a work surface. In the center of each piece, place 2 cups of
diced squash, 1 tablespoon butter, 1 tablespoon maple syrup, 1 stick cinnamon, 2 peels of orange zest, 3 pieces star anise or cloves, and 1sprig of thyme or sage. Season the contents of the packages with salt and pepper. Squeeze the juice from the zested orange evenly over each package.
2. Carefully fold the foil to enclose the contents, making sure that no opening exists for the steam to escape. If your foil is thin, use a double layer. Place the packages on a baking sheet and into the hot oven. Roast the squash for 25-30 minutes.
3. Serve along with the juices that have accumulated in the package, discarding the whole spices, herbs, and orange.

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