one of my very dear friends, mags, and myself made this side dish "after" we had already created some of the most bomb-ass flatbread known to our fellow foodie friends. not that we were still hungry, but...we were still indulging in an extremely velvety barbera from old creek ranch winery, therefore, we thought, what the heck. by the way...when doesn't roasted butternut squash sound divine?
recipe: serves 2 (it did that night)
ingredients
1 butternut squash
fresh thyme
maple syrup
evoo
s & p
mayo
roasted garlic
nutmeg
cock sauce
squash
1 butternut squash, cubed w/ skin on
evoo
s & p
toss cubed squash in evoo and s & p, and roast in a pre-heated 425 degree oven for 30-40 minutes (we like our squash a bit "charred"). add fresh thyme and maple syrup to the squash (toss to coat) after it's been taken out of the oven is desired...we did.
aioli
combine mayo, 1 whole bulb of roasted garlic (squeezed from the skin), fresh thyme, cock sauce, s & p and nutmeg to taste. serve alongside squash, and dip accordingly.
No comments:
Post a Comment