![]() ![]() I made this recipe the first time for my book club, and we enjoyed it so much that I’ve made it a few extra times for Ben and myself since. Whether you are looking for a simple side to bring to Thanksgiving dinner, or if you want to shake up your weeknight roasted vegetable routine, this roasted butternut squash hits the spot. It starts like any other roasted vegetable recipe-olive oil, salt, and pepper-but the simple additions of cinnamon, maple syrup, and fresh rosemary elevate it and give it a festive flair that you’ll be proud to share at the table. This roasted butternut squash recipe is ballgown-worthy flavor for yoga pants level of effort. Roasted butternut squash to the rescue! About this Roasted Butternut Squash Recipe It doesn’t require much effort.īasically, it’s the yoga pants of roasted vegetable recipes.īut what about those meals when you need something a little special? When your friends and family are gathered for a festive occasion? When yoga pants simply will not do? We eat roasted vegetables several nights a week at home, and my default method to cook them is olive oil, salt, and pepper. Cubes of butternut squash roasted with maple syrup and cinnamon until caramelized and tender, then tossed with fresh rosemary, it’s elegant to eat and easy to prepare. Today’s Roasted Butternut Squash takes an easy weeknight side-roasted butternut squash cubes-and transforms it into a dish that’s worthy of a special occasion, be it a holiday table or dinner at home with someone you love. Now, I’m not saying that I’m going to be strutting about in a ballgown anytime soon (unless you are throwing a ball and looking for an extra guest?), but every now and then, I do enjoy adding a little sparkle to my routine. Pass around any or all of the optional toppings.Since I spend about 75% of my waking hours in leggings (85% if you count their close relatives jeggings and yoga pants), every now and then I appreciate the opportunity to get a little fancy.Set them on a platter to bring to the table, then cut each squash half crosswise to make 4 equal section for each serving. Season with salt and pepper, then stuff the mixture into the squash halves.Cook for 5 minutes over medium heat, stirring occasionally, until piping hot. ![]() Add the the spaghetti squash strands to the skillet along with the sun-dried tomatoes, dried basil,.Add the garlic and continue to sauté until the onion is golden. Add the onions and sauté over medium heat until translucent. Heat the oil in a large skillet or stir-fry pan.Cover the squash shells with the same foil to keep them warm. When the squash is cool enough to handle, scrape it lengthwise with a fork to remove the spaghetti-like strands of flesh, leaving a sturdy 1/4-inch shell all around.This will take 45 minutes or more, depending on the size of the squash. Or, if you don’t have a knife that’s sharp enough, just wrap the whole squash up in foil, place in a casserole dish, and bake until you can easily pierce through with a knife. Cover tightly with foil and bake until easily pierced with a fork, about 40 to 45 minutes. Place, cut side up, in a casserole dish with l/2 inch of water. If you have children, let them do the scraping-they have a blast doing it! When the squash is cool enough to handle, scrape it lengthwise with a fork to release the spaghetti-like strands. Cover tightly with foil.ģ Bake until easily pierced with a fork, about 40 to 45 minutes. Here are the basic directions for preparing spaghetti squash:Ģ Cut the squash in half lengthwise remove the stem and seeds. Wild and Brown Rice Pilaf with Apples and Pecans.While the spaghetti squash is baking, you might also consider roasting a green vegetable like Brussels sprouts or broccoli at the same time, in a separate roasting pan. Consider pairing it with any of the following. This is a fantastic side dish served with many types of meals, but it’s especially good with hearty grain pilafs. What to serve with stuffed spaghetti squash It’s a welcome ingredient in vegan, vegetable-rich preparations. Spaghetti squash is a unique vegetable, delicious as well as appealing to the eye, with its spaghetti-like flesh. Lots of flavor is provided by sautéed onions, sun-dried tomatoes, and parsley. Served in its shell, this simple recipe for baked stuffed spaghetti squash makes a pretty presentation as part of a fall or winter meal. ![]()
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