I’ve got a sharp knife.
I’ve been thinking about my dear sweet Michael lately. Not in a sexy way as you might assume. I just have a butternut squash, and he has the magic recipe. It’s Michael Chiarello I’m referring to and his recipe in The Tra Vigne Cookbook for roasted winter squash. A sharp knife is necessary for cutting a butternut squash, if you don’t have that, well…. you know what you need. I’m not sure what I’m going to do with my roasted butternut squash puree yet, I know it’s a little anti-climatic. I’m thinking raviolis, or soup, or I’ll mix it into polenta. Next time I won’t puree the squash. I’ll serve it over pasta and add a little crumbled French feta. Stay tuned.
Roasted Butternut Squash
- 3 pound butternut squash
- salt and pepper
- 1/2 cup unsalted butter
- 2 tablespoons finely chopped sage
- 2 tablespoons sugar
- 1/4 cup blasamic vinegar
- 1/4 cup dark unsulfured molasses
Preheat oven to 400 degrees.
Peel the squash with a vegetable peeler, halve and remove seeds. Cut into 1″ dice. Place in a bowl, season with salt and pepper.
Heat butter in a medium saute pan over medium-high heat. When butter ceases to foam and turns light brown, remove from heat. Add sage, sugar, vinegar and molasses. Mix well and return to medium low heat for 1-2 minutes.
Pour mixture over squash, toss to coat. Transfer to a rimmed baking sheet. Place in the oven and roast, tossing occasionally, for 1 hour.
Transfer to food processor, and puree until smooth. Refrigerate for up to 5 days, or freeze for up to 2 months.
Grandma Sherry is up to her old tricks again…check out Paige’s fancy new outfit, compliments of Grandma of course. Sunshine said Paige has more clothes than me now. Fine. I’ll go shopping.