Sunday, November 28, 2010

Roasted Butternut squash with Blue Cheese

I don't know if I'm the only person who does this, but during the summer time I love light healthy food like fruit, salads, and sushi, but during the winter time I want heavy fatty food. I guess that is an evolutionary thing, fatten up to keep you warm during the cold and slim down to balance out the heat? At any rate, my favorite kind of comfort foods are always starchy, full of cheese or butter, and very bad for you. So on Thanksgiving, as I was looking over my menu I realized it needed something more healthy to balance out the table. So while trying to think of a vegetable I could make, I came up with the following recipe:

- 1 Butternut squash
- Chopped walnuts
- Crumbled blue cheese
- Vermont Maple Syrup

1. Preheat the oven to 350 degrees. Half the butternut squash and scoop out the seeds.
2. Place the squash directly on the oven, skin side down and roast until the insides are soft when poked with a fork. (If you want to minimize the mess, put them on the top rack and put a cookie sheet on the bottom rack to catch any juices that might come out.
3. When the squash in done cooking, take off the skin and cut it into cubes. Put it in a baking dish with walnuts and cheese (making sure there are nuts and cheese on all layers, not just the top).
4. Drizzle the syrup on top, then cover the dish and cook in the oven until the cheese melts a little bit.


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