Give me any vegetable, and if I’m not turning it into some sort of salad, I’ll most likely be roasting it! It’s by far one of my most favourite cooking methods for vegetables, and you’ve got to try it with butternut squash. Why? Because the oven heat concentrates the squash’s natural sugars and chars some bits on the surface, bringing about smoky, earthy, and sweet flavours. While Summer and Fall (Autumn) are harvest times for most winter squash, they tend to store so well that they’re available almost year-round.
I’ve used mushrooms as a filling to impart a fifth taste sense known as ‘umami’. This brings about a pleasant savoury taste, making it a great filling to compliment the sweetness of the butternut squash. Sautéed with a strong earthy herb like sage, topped with added crunch from walnuts, and drizzled with a balsamic reduction; this delicious butternut squash just comes to life.
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