The Barefoot Contessa Cookbook
Tags: CSA vegetable squash ina garten fall butternut barefoot contessa
Recipe Reviews
Peckish Sister from Central, FL
I also used one large squash which equaled half the recipe. I followed the directions to the letter using a glass 9 X 13” pan. The directions worked perfectly. I couldn’t “see” the brown sugar, but it sure worked to bring out the sweet flavor of the squash. I would not change a thing about this recipe.
Quite delicious and very easy, this roasted squash doesn't seem to me to use such an extravagant amount of sugar and butter and salt--once I had peeled and seeded my squash I had two pounds of flesh. I used 2 tablespoons of sugar, 3 tablespoons of butter and less than a teaspoon of salt. Ironically, quite a bit of the sugar and butter remained in the pan, caramelized around the edges of the silpat (thank goodness I used it---this would have been a messy pan to clean otherwise) and so the squash was really pretty low in fat and sugar. This dish however needs something more -- I found it to be a bit bland--found myself thinking about grated orange rind, cinnamon or five spice powder or garam masala. I also suspect that the use of olive oil in combination with the butter would mean the dish could retain the butter flavor but lose a bit of the saturated fat. In all, a good base to start from, not unlike some of the other recipes in this book.
lovesgenoise from , MA
IMHO, this is worth the bad food points. It has a fair amount of butter, sugar, and salt, but it makes the squash perfect. I tried to make it with less sugar and less salt, but when I tasted it near the end of cooking, I quickly decided to add the missing quantities. I was so glad I did, it elevated the dish to something tasty enough for a special occasion.
bhnyc from New York, NY
I love this! It's great served with the Baked Ham- or really with anything on a nice fall evening.
Queezle_Sister from Salt Lake City, UT
Rich and sweet. Butternut squash is cut into cubes, and mixed with butter, brown sugar, salt and pepper. A long roasting time (about an hour) leads to nicely carmelized squares of bright orange squash.
For flavor and appearance, this recipe deserves a 5.
Why "only" four? Butternut squash starts out sweet, and it doesn't really need all that butter and brown sugar to be excellent. I felt that the recipe took a really healthy ingredient, and made it less healthy.
On the other hand, if you have kids who are vegetable adverse, this recipe might be your ticket.
As a side note, other than the sugar, this was a locovore delight.
(edited 21st September 2011) (0) comment (3) useful
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