Sweet spicy tangy butternut squash
A divine combination of sweet, spicy and tart !
It only takes a ‘tweet’ to peek my interest these day. In 160 characters at a glance it can just sometimes grab my attention. I credit America’s Test Kitchen!
— America'sTestKitchen (@TestKitchen) March 6, 2015
It just looked seriously devine, and simple. Being enroute to the grocery store, I was sure to add this to my shopping list as meatloaf was the plan for the evening and I needed an accoutrement.
This was a huge hit and very simple.
Couple of notes, before I get into the nitty gritty - 1 butternut squash will serve 4 people, also roasting butternut squash will probably work better if it's room temperature. I actually tossed the squash placed it on the sheet and let it sit out for a few hours on the counter covered till I was ready - I then roasted this about 1/2 way, put it on warm for about an hour, then finished it off at the end (I had company coming over and was trying to time this between a meatloaf that was hogging my single oven).
1 large (2 1/2- to 3-pound) butternut squash
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup pecans, toasted and chopped coarse
crumbled goat cheese
2 teaspoons fresh thyme leaves
I preheated the oven to 425, trimmed up the butter nut squash to about 1/2 inch pieces, tossed in melted butter salt and pepper and set aside baking sheet. This was roasted for about 25 minutes, pulled out, flipped over and then about another 15 minutes. To see if it was ready I poked it with a fork!
While the squash was cooking I made the dressing a combination of maple syrup and cayenne, if you like it hot, you can obviously add more !
Toasted the pecans in a dry skillet till I noticed a nutty smell
I didn’t have fresh thyme, so I threw some dried herb into my dressing – since it was prepped ahead of time the little bits of thyme softened.
When it all came out I placed it on a side dish/bowl, drizzled the dressing, added my pecans and goat cheese and wanted to dig in (DAMN had to wait for the guests to arrive…. uh just a nibble, DEVINE !)
Apparently I love vegetables when drizzled with butter and sugar, paired with rich pecans and tangy cheese … LOL !
So, I made this on Friday BTW, and was out of town on the weekend. I had recently purchased a VEGGETTI from Walmart (yes I will post a review of this). I was totally craving this dish, but had NO butternut squash in the house, however a lonely Sweet Potato hung in my veggie basket.
I used the VEGGETTI to ribbon the sweet potato, threw butter in a non-stick skilled and sautéed (about 5-6 minutes till tender, made a bit of dressing and tossed the goat cheese on. What a TREAT !