I enjoy creating dishes that include ingredients people THINK they don’t like. My husband says he unequivocally doesn’t like kale. But Honey, it’s so good for you! So I got out my culinary palette and developed a tasty side dish that would change his mind. Ok, Ok I had to add bacon but at least he’s eating kale now. I know you will love this one, kale fan or not!
A cool, drizzly autumnish day like today makes me crave certain foods. One of those is roasted butternut squash. Maybe it’s the simultaneously sweet and savory flavor of this decadent vegetable recipe that makes it one of my favorites. I think you’ll get hooked like I have! The shape of the squash can be a little intimidating to peel, but it’s easier if you microwave it for a couple minutes first to soften and use a very sharp knife or peeler. I have also chopped the thing in half and used the flat end as a sturdy base to stand it on while peeling down the sides with a knife, like peeling a pineapple. You can also put a towel underneath the squash to prevent slipping while peeling. I promise it’s worth it! And you can’t get this flavor from anything other than fresh squash. A time-saver is to chop the squash ahead of time and put in the fridge until you’re ready to roast. Let me know what you think.