Monday, November 16, 2009

Thanksgiving Recipes Not Found on Internet: Roasted Winter Squash with Asparagus, Gorgonzola, and Apples

Serves: 4-6

1 medium butternut squash, or other winter squash (about 1-1/2 pounds), rinsed, peeled, and cut into 1-inch wedges
2-3 Tbsp unsalted butter, melted
½ lbs asparagus, cut into 1-inch wedges
½ C almonds
½ Gala, Macintosh, or other red crunchy apple, cut into small pieces (almost diced)
1/2 tsp kosher salt
Freshly ground black pepper
1 to 2 oz gorgonzola cheese, crumbled

While peeling and preparing squash, lightly toast slivered almonds on broiler for 2 minutes – remember to set a timer! Then, preheat oven to 400 degrees F. Brush a roasting pan lightly with some of the butter. In a medium bowl, toss the squash with the remaining butter and season with the salt. Spread out on the pan and roast for about 25 -30 minutes. Meanwhile, steam asparagus until just cooked (should be slightly crunchy still). Transfer the squash to a serving dish, season with pepper to taste and sprinkle with the cheese, apples, asparagus, and almonds while still hot. Serve, enjoy!

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