Tuesday, October 11, 2011

Roasted Butternut Squash With Apple

By the time October rolls around I'm loving the winter squash selection at the local farmer's markets. Butternut has to be one of my favorites. It's just so versatile - roast, saute or puree. Plus, I always find comfort in its sweet, nutty flavor, especially on a chilly evening.

Roasted Butternut Squash With Apple
Serves 2 (as a main course)


Butternut Squash/Onion/Garlic - Taylor Farm via Bethel's Farmers' Market
Apple - Maple Bank Farm via Bethel Farmer's Market
Kale/Thyme - my garden
Fresh Chevre - via Holbrook Farm Market

Ingredients
  • 1lb (medium sized) butternut squash, peeled, seeded and sliced
  • 1 Macoun apple, cored and sliced
  • 1/2 red onion, sliced
  • 1 large bunch fresh kale, stems removed and coarsely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme
  • 1 teaspoon crushed red pepper flakes
  • Extra virgin olive oil
  • Goat cheese (optional)
Directions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Peel, seed and slice the butternut squash.
  3. Core and slice the apple.
  4. Toss the squash and apple slices in a large mixing bowl.
  5. Slice half a red onion and add the slices to the mixing bowl.
  6. Sprinkle on a pinch of salt and black pepper and a teaspoon of fresh thyme.
  7. Pour in three to four Tablespoons of olive oil and mix well.
  8. Line a rimmed baking sheet with foil and spread out the coated squash and aplpes.
  9. Place them in the oven for about 30 minutes or until the squash is fork tender.
  10. While that roasts in the oven, heat two tablespoons of olive oil in a large saute pan.
  11. Mince two garlic cloves and add to the warm oil.
  12. When the garlic becomes lightly golden, toss in the kale.
  13. Using tongs, turn the kale around in the pan.
  14. Season with a pinch of salt and a teaspoon on crushed red pepper flakes.
  15. Let the kale cook down until it's about half the volume.
  16. When the squash is fork tender remove the baking sheet from the oven.
  17. Divide the sauteed kale between two dinner plates.
  18. Spoon the roasted squash and apples on top of the bed of kale.
  19. Sprinkle on a few crumbles of goat cheese and serve.
Alternative Ideas
  • Try some toasted nuts on top as well.
We had this as a main course. It made pretty big portions and was definitely filling. Although, great on it's own, I think it would be a nice compliment to roasted chicken or turkey. In that case it would probably serve four people as a side dish.
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3 comments

  1. My wife would say that goat cheese is certainly not optional :P

    ReplyDelete
  2. Thanks for the great idea! I made some butternut squash last night. It's a great part of fall : )

    ReplyDelete
  3. Danny - I'd have to agree. I do live goat cheese.

    Simon and Lily - glad you like recipe!

    ReplyDelete

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