The Barefoot Contessa Cookbook
Tags: CSA vegetable squash ina garten fall butternut barefoot contessa
Single Review Display
kateq from annapolis, md
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.
Login or register to add your own review of this recipe.