Here’s a great dish, perfect for Thanksgiving or any cool weather meal, using butternut squash.
The vanilla causes you to think you’re on the purpose of eat something sweet, and in an exceedingly way you’re, because the squash incorporates a natural sweetness, but this really is also a savory dish.
The combination of walnuts, thyme, ginger, vanilla, and squash could seem weird, but oddly it works.
You can either boil the butternut squash with some bay leaves, or roast them until it gets golden brown then you can take away the bay leaves.
Roasting will caramelize the squash a little amount, giving a touch more flavor, and thus the squash cubes will hold their shape better.
Boiling the squash will yield softer squash and slightly flavor from the bay leaves.
Roasted Squash with Walnuts
- Roll pan
- 1 butternut squash or 1 package (20-ounce peeled butternut squash)
- 2 shallots
- 3 tbsp. extra virgin olive oil
- Freshly ground black pepper
- 20 oz. Brussels sprouts
- 1 c. walnuts
- 1/4 c. fresh lemon juice
- 1/2 oz. pecorino romano cheese
- Cut squash into 1/2 chunks, In a roll pan put squash , shallots, 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper to evenly coat. roast for 25 minutes until tender. Using a slicer cut brussels sprouts crosswise into very thin slices. In a large bowl toss sprouts, walnuts, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining 2 tablespoons oil until well mixed. Spread on serving platter. Top with squash mixture and Pecorino shavings.