Even though winter has brought unusually cold temps, tons of snow, and general grumpiness to DC this year, at least one good thing has come out of it. The dreary weather is perfect for roasting vegetables, which is one winter treat I look forward to every year.
Roasted vegetables are so versatile. You can roast almost any combination of veggies: red bell peppers and red onions, for instance, or carrots and parsnips. You can also puree roasted vegetables into a dip or a soup, which will have the smoky, earthy taste of the vegetables. The Barefoot Contessa, for example, makes a wonderful roasted eggplant spread.
My favorite recipe for roasted vegetable, however, is butternut squash. Roasting the squash brings out its natural sweetness, and it is the perfect accompaniment to any dinner (particularly a roast chicken!). The recipe is also SO simple–I wouldn’t even call it a recipe! If you’re in a hurry or don’t feel like cutting an entire squash, the pre-cut squash sold in supermarkets will work fine too. Add this simple yet stunning dish to your next dinner party and it will be sure to bring your guests out of their winter blues!
Simple Roasted Butternut Squash
1 medium-sized butternut squash, cut into 3/4 inch cubes OR 1 package pre-cut butternut squash
2 T olive oil (can do more or less depending on size of squash)
Kosher salt and freshly ground pepper
1. Preheat the oven to 400 degrees F.
2. Put foil over a baking sheet. Pour the cut butternut squash onto the baking sheet.
3. Pour 2 T olive oil over the squash and toss until the squash is well coated with the oil. (Add more or less depending on the amount of squash.) Sprinkle with salt and pepper.
4. Place the squash in the oven for 15-20 min, until the squash can be easily pierced with a fork and is golden brown on the bottom.
5. Season with salt and pepper to taste, and enjoy!
The Unpaid Gourmet 