Later On

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Broiled butternut squash

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Broiled butternut squash

Doesn’t that look good. Recipe here. I will not, of course, peel the squash. Why bother?

UPDATE: Just made this, and it’s the essence of sweet/savory scrumptiousness. As it happened, I have walnut oil on hand (refrigerated—else it goes over quickly). Comments:

1. Use a rimmed baking sheet: 2 Tbsp is quite a bit of oil and the rounds practically sauté in the hot oven.

2. Put the oven shelf high so that at the end you can simply turn on the broiler for the final browning. The browned bits are chewy and taste like brown sugar.

3. Timings I used: 20 min first side, 16 min second side, then broil until nicely browned.

4. They are so sweet that they would serve for dessert rounds with some sweetened (or unsweetened) yogurt cheese or the like. You could play that up with a dusting of cinnamon, but I would not forgo the salt. Other spices that come to mind to try: nutmeg, allspice, cloves, mace (the pound-cake spice), Chinese 5-spice, pumpkin-pie spice. Might skip the spices and drizzle with good balsamic vinegar, too.

5. I think having walnut oil specifically was a help, but I wouldn’t hesitate to make this with, say, a good olive oil. But it would be different, obviously, and perhaps tilted more toward the main course away from the dessert.

This recipe is a keeper. And so easy! Oh—and yeah, I did not peel the squash. The peel was chewy goodness at the end.

Written by Leisureguy

12 November 2010 at 11:14 am

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