Roasted Butternut Squash with Honey Butter
-posted by Jayne
Let me just start by noting- this is not a food blog. If it were a food blog, you would most likely see artfully curated photos of delicious food on white plates with perfect lighting. A sprig of rosemary tucked into the side of the dish. A checkered cloth napkin sitting to the right of the plate with an antique silver spoon. But here, you only get pictures of our real food snapped with an iphone seconds before it was devoured- so sorry about the poor quality photos!
Today I bring you a favorite recipe for roasted butternut squash, finished with a simple honey butter glaze. If you're like me, during this time of year you are quickly trying to find recipes that will feature your fresh rosemary, before frost comes and finishes it off for the winter. I can never bring my rosemary indoors in the winter- our house is just too dry for it to thrive. Here's a picture of our herb bed, in its' fall glory. Basil, Sage, Rosemary, a tall Dill jumping out of the picture, and some spinach peeking out up front.
Here's the recipe:
4 pounds butternut squash, cleaned and cut into 1/2 inch cubes
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup unsalted butter, at room temperature
1/4 cup honey
3 tablespoons fresh chopped rosemary
Let me just start by noting- this is not a food blog. If it were a food blog, you would most likely see artfully curated photos of delicious food on white plates with perfect lighting. A sprig of rosemary tucked into the side of the dish. A checkered cloth napkin sitting to the right of the plate with an antique silver spoon. But here, you only get pictures of our real food snapped with an iphone seconds before it was devoured- so sorry about the poor quality photos!
Today I bring you a favorite recipe for roasted butternut squash, finished with a simple honey butter glaze. If you're like me, during this time of year you are quickly trying to find recipes that will feature your fresh rosemary, before frost comes and finishes it off for the winter. I can never bring my rosemary indoors in the winter- our house is just too dry for it to thrive. Here's a picture of our herb bed, in its' fall glory. Basil, Sage, Rosemary, a tall Dill jumping out of the picture, and some spinach peeking out up front.
Here's the recipe:
4 pounds butternut squash, cleaned and cut into 1/2 inch cubes
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup unsalted butter, at room temperature
1/4 cup honey
3 tablespoons fresh chopped rosemary
Preheat oven to 400 degrees. Toss the vegetables in olive oil, salt and pepper and spread onto a foil-lined baking sheet, or two if needed. Rotate the tray halfway through cooking until vegetables are lightly caramelized and fork tender, about 45 minutes. Toss periodically to make sure they cook evenly. While vegetables are cooking, whisk honey and butter together into well incorporated.
During the last 5-10 minutes of cooking, remove vegetables and brush them with honey butter mixture. Sprinkle with rosemary and return to oven to continue cooking.
 |
| The finished product. Wah-la! |
 |
| Lunch break! |
 |
| Our picture before we set off on our journey. |
I can't wait to go back again. And special thanks to Worthington Market for canceling the market the last weekend of Sept. so I could take this trip. We're back on schedule and going strong in the outdoor market until the end of October. Won't you come see us? Farmer's markets in the fall are the absolute best.