Having grown up at the beach in Southern California in La Jolla where we had near PERFECT weather year around I am still getting used to cold winters in Galicia, Spain. What better way than to warm your heart and stomach with something sweet, savory and delicious! Have fun making this wonderful recipe by The Pioneer Woman Ree Drummond – Thank you for sharing Ree:
Roasted Butternut Squash with Pine Nuts & Parmesan Ingredients
- 1 whole Butternut Squash, Whatever Size You Want (a Small Squash Serves Two To Four)
- 4 Tablespoons Butter
- Salt And Pepper, to taste
- 1/4 cup Freshly Grated Parmesan (more To Taste)
- 3 Tablespoons Pine Nuts
- Optional: Salad Greens And Balsamic Vinaigrette
Preheat the oven to 375 degrees.
Use a knife to lop off the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks, then cut the matchsticks into a dice. Place in a bowl and set aside.
Melt the butter in a small pan, or in a bowl in the microwave. Use a spoon to skim off the solids so most of them are gone. (Note: It’s easier if you go ahead and melt the whole stick, then reserve the rest for another use.)
Drizzle 4 tablespoons of the skimmed butter into the bowl with the squash. Add salt and pepper and toss to combine. Pour the squash onto a baking sheet and spread them into a single layer.
Bake for 20-25 minutes, then crank up the heat to 400 and continue roasting for 15 minutes or so, until the squash is sizzling and golden brown around the edges. Remove the pan from the oven and set aside.
Grate the Parmesan and sprinkle it over the squash. Toss it quickly so that the cheese won’t melt (it should only soften), then transfer the mixture to a plate.
Toast the pine nuts in a skillet over medium-high heat, stirring frequently. Add those to the plate with the squash and toss to combine.
Add more Parmesan if you’d like, then serve the squash in small dishes or over a salad tossed in vinaigrette.
Recipe with photos: http://thepioneerwoman.com/cooking/2013/11/roasted-butternut-squash-with-pine-nuts-and-parmesan/
Thank you to The Pioneer Woman Ree Drummond for posting this delicious recipe: https://www.facebook.com/thepioneerwoman