If you've never had butternut squash, now is the time to try it! Soft sweet squash with a crispy coating, perfect pairing. It all starts with this... a simple butternut squash. Trim the stem off so it's easier to cut through. Scoop out the seeds. One of mine wouldn't sit flat on the pan so I trimmed a bit off the bottom. Brush with a little olive oil and spnkle with salt & pepper. I have mine on a cookie sheet lined with parchment paper. Now pop it in the oven ! While the squash is cooking, prepare the breadcrumb mixture. You'll need fresh breadcrumbs, not the dried up kind you buy. I just used to hamburger buns I had and grated them. Nice fresh crumbs. Add your ingredients to the crumb mixture. I used prechopped garlic from a jar but to get it pressed I smush (yup smush) it between 2 spoons. Add your cheese and seasonings. Now I could just eat it like this, hot from the oven with a little butter - delicious! Cover your squash with the crumb mixture & return to the oven for about 20 mins until crumbs are golden and crispy. By this time, my mouth was watering! Viola - done! I sliced mine up to serve as a side. Swett from the squash, savory from the crumb mixture, yummy, yummy, yummy! Roasted Butternut Squash with Sage Breadcrumbs
Ingredients 1 butternut approx (2 lb/900 g) 2 tbsp (30 mL) olive oil 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) pepper 1-1/2 cups (375 mL) fresh bread crumbs 1/2 cup (125 mL) Cheddar cheese 2 cloves garlic, pressed 1 tsp (5 mL) dried sagePreparation Cut squash in half lengthwise; remove seeds. Place, cut side up, on lined baking sheet. Brush with half of the oil; sprinkle with half each of the salt and pepper. Roast in 425°F (220°C) oven for approximately 30-40 minutes. Stir together bread crumbs, cheese, garlic, sage and remaining oil, salt and pepper; sprinkle onto squash. Roast until topping is crisp and golden and squash is tender, 15 to 20 minutes. Enjoy!!!!!
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