Thursday, February 14, 2013
Roasted Butternut Squash
My new favorite butternut squash recipe! In fact, this healthful squash/beet green/walnut/mint/goat cheese creation is so outstanding that the first time I made it, I started eating it right from the mixing bowl -- and, I completely forgot to click one of those photos showing a prettily-plated individual serving.
This recipe which I found in the December 12, 2011 issue of Woman’s World magazine, was created by Food Network Star finalist Chef Colombe Jacobsen.
Best in the fall when the butternut squash and beet greens can come straight from your garden or a farmers’ market, this recipe looks good on any table, any time of year. This Roasted Butternut Squash is so beyond just cutting up a couple of squash and sticking them in the oven coated with oil and seasonings.
4 small butternut squash, 6-8 pounds (the smaller the better, when it comes to peeling)
2 tablespoons EVOO (extra-virgin olive oil)
1-1/2 teaspoons kosher salt (or other coarse salt) - split
3 cups beet greens
3/4-cup roughly chopped walnuts
1/4-cup roughly chopped fresh mint leaves
1 cup crumbled goat cheese (5 ounces)
1/4-teaspoon freshly ground black pepper
1. Preheat oven to 425-degrees Fahrenheit.
2. Peel and seed squash. Cut into 1/2-inch cubes.
3. Place on two baking sheets; drizzle with oil and season with 1 teaspoon salt. Gently toss to coat evenly and leave in single layer.
4. Bake squash until softened and golden, 20-25 minutes.
5. Stem and slice washed and dried beet greens.
6. Toast walnuts in skillet over medium heat, stirring, until fragrant, 5-7 minutes.
7. In large bowl, toss squash, beet greens, mint and goat cheese (I chose Chevrai Soft Unripened Goat Cheese Crumbles).
8. Add pepper and remaining 1/2-teaspoon salt. Toss, top with toasted walnuts, and serve warm