*'life: captured inc.' challenge
describe someone whom you’ve lost in your life and the sadness that you feel.
i do not want to talk about loss or grief or sad shit.
let's talk about food!
i made this fabulous dish the first time at thanksgiving
i planned on writing about it earlier but just getting to it now
i'm all about the sides
i challenged myself to make a whole holiday dinner with new recipes i've never made before and try some new flavor combinations
my hope was to come up with new dishes that would go on to be favorites.
done and done!
i have to admit although i've eaten a shit ton of squash in my time i have never really had butternut any other way than straight up
baked or steamed
it's a sweet veg but in this recipe it was not sweet
it was way on the savory scale
it's a party in my mouth!
it's complex with the punch of fresh sage + the parm and the spices and textures
in the world of squash this is swanky ass squash!
ghaaaa love at first bite.
thanksgiving was far too busy to be taking snaps but i made it again yesterday because it was so damn delicious the first time
this time i served it as lunch with a simple green side salad + fresh baked roast garlic bread
we eat good around here!
yes, it was totally enough just as lunch
if you're serving meat eaters i'm sure it would be well paired with roast chicken or pork chops
another thing i really like
you can make part of it the day before
then do the last step and bake it off
that's really helpful for holiday cooking!
oh that fresh sage.
snapping all hot and steaming up the lens!
swanky ass squash
2 T butter
1 T evoo
2 md onions, diced
2 1/2 lbs. butternut squash, peeled, seeded, cubed 1 1/2''
1 tsp sugar
1 1/4 tsp salt, divided
1 1/4 tsp freshly ground black pepper, divided
1/2 tsp freshly ground nutmeg
3/4 cup vegetable broth (or 1 veg bouillon in boiling water)
1 1/2 cups panko bread crumbs i made from homemade from italian seasoned bread
1 c finely grated parmesan-reggiano
1 good bundle of chopped fresh sage leaves (equiv to 2 T or so)
preheat oven 180 c/ 350 f
heat butter + olive oil over medium-high heat
sauté onions until lightly golden, 5 - 8 min
add butternut sauté for 4 min
add divided sugar, 3/4 teaspoons salt, 3/4 teaspoon pepper, and nutmeg
work the pan
sauté until onions and squash begin to caramelize, 5 to 6 minutes
vegetable mixture goes into baking dish
i use a md ceramic casserole dish prepped with butter
spread the veg in pan pour veg broth over top
cover tightly with foil
bake for 45 minutes
remove from the oven
**you can either stop here and finish the next day... if so, refrigerate. reheat in 180c/350f oven for 10 minutes or continue on....
increase oven temp to 200c/400f
mix bread crumbs, parm, sage, 1/2 tsp salt + 1/2 tsp black pepper
sprinkle over the squash mixture
bake 15-20 min uncovered, until top is golden brownoriginal recipe here
and hey while we're chatting about kitchen challenges....
i want to give a shout out to my cooking blogging gal pal
reannon over at she who rambles
who's hosting a cooking project starting in 2015
|she who rambles|
i think it's going to be a yumfun year!
happy saturday beautiful peoples!
hope you eat some good food today!
*if you are doing the december challenge, yeah!
if you don't know anything about it pop over at
'life: captured inc' everyone is welcomed.
you can jump in anytime if you're moved to do so!