Well THAT was a long hiatus! It’s been a hectic summer, but now I’m back for the holiday season and will post more regularly, so do check back in!
A couple of weekends ago, we invited David’s colleague over for dinner. I had come across a roasted butternut squash recipe on the Bon Appétit website that I wanted to try, so I thought the dinner party would be a good occasion. Squash and pumpkin are deeply associated with autumn foods, and for good reason – they’re in season and are delicious! They’re the perfect comfort vegetables as the temperature dips — they take on spices well, and have a lovely natural sweetness to them. We love butternut squash, but usually, we end up making soup with it instead of roasting it. For the dinner, I was going to make Cornish hens, so I was looking for a “starch” side dish that wasn’t too heavy. This recipe looked good, and I also liked that it could be made ahead because the dish is served at room temperature. I am a big believer that, when hosting a dinner party, the more dishes that could be made ahead, the better; that way, I can mingle and be more social while the hot components of the dinner are finishing up.
The result? David has declared that butternut squash roasted and tossed together with spicy onions is now his favorite way to eat butternut squash! What really makes the dish is the spicy onions with lime zest, chili, and hint of honey. This spicy onion concoction really brightens the sweetness of the squash. Also, the textures are wonderful: the tenderness of the squash, the crunch of the hazelnuts, the softness of the tangy goat cheese, the aromatic freshness of mint and parsley. I made a few tweaks on the original recipe: I used fresh serrano chili instead of crushed red pepper, because we have chili still growing in our garden; I also used thyme instead of marjoram, because I have thyme in the garden but no marjoram. I had never blanched hazelnuts, but Googled it and found an easy method on eHow (here’s the LINK). I found that the squash took longer to cook than was outlined in the original recipe, but it could be that I didn’t slice the squash quite to size. It’s best to do a fork check — if it goes through the squash easily, then they’re ready! (Full disclosure: As can be seen in the photo, I forgot to “coarsely” chop the hazelnuts — which would be better — but it still worked out fine.) Continue reading