I’m a fan of simplicity and this autumn recipe really couldn’t be any easier…
A few days ago, my boss arrived to the office with a box full of assorted squash that she had picked from her garden. She admitted neglecting the overgrown weeds in and around the produce and to her surprise, had found a plethora of ripe, fresh squash that she couldn’t possibly eat on her own. She placed the box on the reception desk with a note encouraging employees to take whatever we wanted. I was elated and quickly rummaged through the produce looking for the best of the bunch.
I guess the hardest part of this recipe is getting the thick skin off of the flesh. Carefully use a knife to trim away the light colored skin keeping the cut side of the squash flat against the cutting surface. Scoop out the seeds and cube the firm flesh. In a short while, get ready for a fantastic side dish!
Caramelized Butternut Squash Cubes
3 butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons brown sugar, optional
Preheat oven to 350 degrees. In a large bowl, toss cubed squash and olive oil until well coated. Arrange squash on an 11X17″ baking pan and sprinkle with salt and pepper. Bake for 20 minutes until golden brown and slightly caramelized.
Remove from oven and sprinkle evenly with brown sugar; return to the oven, continue baking for 5-7 minutes or until fork tender.
This is a fancy potato recipe that serves as a quick and easy side dish for beef, chicken, or pork. Look for small red potatoes about 1 1/2- 2″ in diameter for best results. I often use multi-colored fingerlings as well. This cooking method produces a crispy outer skin yet leaves a soft tender center in the bite-sized potatoes. Season them with your favorite herbs and spices. I have served them with breakfast, along side bacon and eggs. And they are equally delicious served along side a sirloin steak or chicken breast with a green vegetable side dish.
Roasted Smashed Potatoes
2 pounds small red potatoes
6 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
Ground black pepper to taste
Place washed potatoes in a large pot and cover completely with water. Season with kosher salt and bring to a boil; simmer until potatoes are tender when knife is inserted in the center. Drain.
Preheat oven to 450 degrees. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on a baking sheet. With the bottom of a measuring cup, press down evenly on each potato, flattening potatoes to about 1/3 to 1/2″ thick. Sprinkle with rosemary leaves and garlic powder. Season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 10 minutes. Transfer baking sheet to bottom rack and continue to roast until potatoes are well browned, about 20-25 minutes longer. Serve immediately.