Sunday, November 8, 2009

Barefoot Bloggers - Caramelized Butternut Squash

I don't know if this is technically a Barefoot Bloggers choice. Last week, we had the option of participating in "A Week With the Barefoot Contessa". There were five Ina recipes and we could choose any or all and blog about one each day during the week of Nov. 2-6. As you can see, I didn't get it done on time. And I've only made one of the five.....the squash. I plan on making two more and might actually get that accomplished today, since Mr. B is heading to Detroit to supervise the packing up of that house. Glad I don't have that job.



Anyhoo, back to the squash. Now, Ina taught me a long time ago that the only way to eat vegetables is to roast them. I've never been a veggie fan until I learned this method. I now love brussel sprouts, cauliflower, broccoli, turnips, etc., etc. Still don't like green beans, but that's not changing anytime soon!

I have to say that when I read this recipe, I was a little freaked out....6 tablespoons of butter and brown sugar? Eeeek!! Kickin healthy straight to the curb in a hurry, Ina. Since I always use only olive oil and salt and pepper I knew I wouldn't be going all in on this one but I wanted to salvage a little recipe integrity so I stuck with the olive oil, but buckled on the brown sugar and added about two tablespoons to only one squash (the recipe calls for 1/4 cup for two squash).

While I really liked the extra sweetness of the brown sugar, I don't think I'll make a habit of adding it. I just don't need the extra calories in my veggies.....I get those in plenty of other places! If I'm making this for a dinner party, sure, fatten up the guests, but just for hubs and myself, probably not!

The remaining recipes for this challenge were:

Peanut Butter and Jelly Bars - The Barefoot Contessa at Home, p. 170

Chicken Chili - The Barefoot Contessa Parties! p.232

French String Beans - Barefoot in Paris, p. 160

Roasted Potato Leek Soup - Back to Basics, p.63


I may make the Chicken Chili at some point but we've already talked about green beans, so those are out. I'm going to try to get the Leek Soup and PB&J bars done today and get those posted sometime this week.

On Wednesday, hubs and I are headed to Whistler, Canada with a couple of great friends who've FINALLY decided to tie the knot while we're there! I can't wait and will keep you posted on what I know will be a fabulous trip.

Meanwhile, here's the recipe for the squash:



Caramelized Butternut Squash
1999, The Barefoot Contessa Cookbook, All rights reserved

Ingredients:

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

1 comment:

  1. I really liked this recipe. I cut back the sugar and fat a bit too though I used some bacon fat instead to give it some more flavor.

    ReplyDelete

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