ROASTED BUTTERNUT SQUASH WITH SAGE AND CRANBERRIES

Roasted Butternut Squash

 

 

 

 

This side dish gives off an inviting warmness and a bit of a holiday feel.  It's perfect to eat for the cold weather season.  Butternut squash is a hardy winter squash and can last on your counter (table) for a long time.  The squash is very firm and hard.  It can be a pain and tedious task in cutting into it.  The squash will give your wrist and hands a bit of a work out.  It's worth the hassle!  You will need to use a good knife in cutting into any of the Cucurbita family.

 

The first time I tasted this combination of ingredients with the butternut squash was when I visited Whole Foods supermarket at the cooked food station.  I tried a sample several samples they were giving out to the customers.  It was really good the dried cranberries balanced the sweetness of the squash.  I wanted more than just a small sample cup.  But, I didn't want to pay $8.99 lb for it- very expensive. 

 

What did I do?  Well, I looked at their ingredient card they had in front of the butternut squash dish and memorized the ingredients - simple!  If you like something, just read the ingredients and recreate it.  Your taste buds can be your guide as well.

 

Ingredients

 

2 Butternut Squashes
(chopped)

 

Dried Cranberries, Extra Virgin Olive Oil, Nutmeg, Shallots and fresh Sage

 

*Only six ingredients to make this warmness dish.

• 2 medium size butternut squashes
• 2 medium size shallots or 1 large sweet yellow onion or *one of each
• 2 tablespoons of fresh sage - chopped
• 1/2 cup of dried cranberries
• 4 tablespoons of extra virgin olive oil
• 2 teaspoons of ground nutmeg

Directions

 

Thoroughly wash your squash.  I like to use equal parts of water and vinegar to soak the squashes in for a few minutes.  Then wash off and remove the skin.  Split the squashes in half lengthwise and remove the seeds.  Cut into medium chunks (same sizes).  Remove the outer skin off your onions and wash them.  Cut the onions in large chunks.  Wash your fresh sage and chop up 2 tablespoons.  Combine all ingredients together - the nutmeg, cranberries, olive oil, onions, sage, and squash.  Place the squash in a casserole or baking sheet.

 

 

Ready to be roasted!

Place in the oven at 400 F for about 40 minutes until tender and lightly browned (depending on your oven).  Toss the squash halfway through roasting.

Roasting away!

  Ready to be served.

Eat time!

Enjoy the foods that loves you...

  

 

 

 

 

 

 





THE ANY OCCASION SIDE DISH

Roasted Asparagus

Asparagus with fresh garlic and extra virgin olive oil

Asparagus is a perfect vegetable alternative to string beans.  String beans are the usual go to side dish on just about every one's dinner table especially during the holidays.  Why not change it up to make something different and least expected at the dinner table.  I made this on Sunday and it came out great. The combination of the extra virgin olive oil, the fresh garlic, sea salt, and freshly ground black pepper took my taste buds to cuisine heaven (if there is such a thing).  The recipe is simple and cooking time is quick!  I've used one bunch of asparagus (a pound) to make it but you can use more.  I had only purchased one bunch due to hubby is not fond of asparagus but I am.  Plus, the vegetable was on sale at the supermarket and I wanted to try something different.

Ingredients

• 1 bunch or more fresh asparagus, trim rough ends, cut into 1 inch pieces or halves
• 1 head of fresh garlic ( 2 tablespoons smashed/minced)
• 2 tablespoons of extra virgin olive oil (eye ball it - use judgement)
• dash of sea salt 
• dash of ground black pepper

Ready to be place in oven

Preparation

1. Preheat oven 350 F.
2. Thoroughly wash, trim, and cut asparagus.
3. In a baking pan add the asparagus and toss in the garlic.
4. Drizzle the extra virgin olive oil over the asparagus. (Use your hands and coat the asparagus)
5. Dash a bit of sea salt and fresh ground black pepper.
6. Put in oven and bake until 15 minutes - tender and crisp.

Optional

Once done you can squeeze some fresh lemon juice on top.

Tip:  Make sure you remove the rough ends of asparagus.  The ends are woody and not pleasant to eat.  As you can see I did not and learned the hard way.

Here is a quick tip on "How to Trim Asparagus" http://www.thekitchn.com/quick-tip-how-to-trim-asparagu-47465