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.


Ingredients...

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



Directions...

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



16 comments:

  1. Good pumpkin to carve :) I am sure it was tasty with the cheese

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    1. Selena, it was totally delicious and the cheese gave it the special touch. I'll bet you could carve something gorgeous and clever with the whole butternut squash.

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  2. This sounds wonderful! Thank you for the tip about smaller squash being easier to peel. I bought a big one recently and struggled with it ... swore I would only buy packages of cubed ones in the future ;)

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    1. Brenda, I think you're very smart to stick with the pre-peeled, pre-cut cubes! But, if you decide to buy the smaller squashes, just cut them in small sections before you start peeling. Whichever way you choose to tackle it, it's well worth it. Hey, I just saw your Presidents' Day Marshmallow Pops--cute!
      ( http://sweetsimplestuff.com/2013/02/14/marshmallow-pops-for-presidents-day/ )

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  3. This recipe looks delicious and the colors are amazing!
    I love Pumpkins and they are good for your health too :)

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    1. Thank you for your kind words, Daniela, and for stopping by again.

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  4. A very nice combination of flavors. I bet this dish was as delicious as it was colorful.

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    1. Yes, ChgoJohn, it was so good that I didn't get it plated!

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  5. Looks wonderful Kathleen. What do you think about cilantro in place of mint? Cilantro has its own unique flavor but is strong as mint is. I am asking because I want to make this but with cilantro, as I don't like the mint flavor to much.

    Also here is a link to something I know you will like: http://smittenkitchen.com/blog/2010/11/upside-down-cranberry-cake/ :)

    Thanks for sharing Kathleen!!

    Chef Randall
    savorthefood.wordpress.com

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    1. Randall, I'm a big fan of cilantro, so go for it--and let me know what you think. Thanks for the cranberry cake link.

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  6. I love butternut squash. this looks fantastic!!

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  7. Pumpkin is really new to me. Thanks to the internet I am learning so many new recipes that include it. This one sounds particularly good, I like the sound of the walnuts with it.

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    1. You're right, Maria. The internet has opened an amazing world of choices to us. Thanks for stopping by and commenting.

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  8. Butternut squash is so great with greens! This sounds fantastic with the walnuts and goat cheese.

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    1. Glad it appeals to you, Lisa. Thanks for stopping by and commenting.

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