Thursday, January 6, 2011

Roasted Butternut Squash with Blue Cheese

This recipe used up the last of my CSA butternut squash. While I really like butternut squash and squash in general, it will be nice to mix it up a little bit once I'm finished with all my CSA vegetables (I still have potatoes, onions, garlic, and some festival squash to use up). Keeping with trying to clear out my refrigerator, I put this together using ingredients from ingredients I had around the house in this quick and simple recipe. I like the combinations of red onion and squash (as in Roasted Squash with Red Onion, Oregano, and Mint) and butternut squash and blue cheese (as in Bacon and Butternut Squash Pasta) so I thought I'd throw it all together. A little crumbled bacon would also be nice on top if you have the time to fry up a couple slices you don't mind this dish not being vegetarian, but I like just as is.

Blue cheese and raw red onion are both very strong flavors, and not ones that will likely appeal to kids, so save this for the adults in your life. If you don't like the sharp taste of raw onion, saute it in a bit of olive oil to mellow the flavor and soften the onions before adding it to the squash. You won't have the contrast in textures and the flavor profile will be a little different, but still delicious in a slightly different way. Also, if you don't like blue cheese, feta would also be a good choice for this recipe.

Roasted Butternut Squash with Blue Cheese
serves 2 to 4

1 pound cubed butternut squash (from 2 small or 1 medium squash)
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 cup crumbled blue cheese (Hook's is amazing if you can find it)
1/2 red onion, very thinly sliced
2 teaspoons red wine vinegar
Kosher salt
Freshly ground black pepper

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray or brush with oil. In a large bowl toss cubed squash with olive oil kosher salt. Spread in an even layer on baking sheets and bake, tossing occasionally, until squash is browned and tender, 15 to 30 minutes, depending on the size of the squash cubes. Remove from oven and transfer to a large bowl or serving dish.

2. While squash is warm add blue cheese, red onion, and red wine vinegar and toss well to distribute evenly. Season to taste with salt and pepper. Allow squash to sit for at least 5 minutes then serve warm or at room temperature.

No comments:

Post a Comment