All Time Best Holiday Entertaining by America's Test Kitchen

Author:America's Test Kitchen
Language: eng
Format: azw3, epub
ISBN: 9781940352992
Publisher: America's Test Kitchen
Published: 2017-09-26T04:00:00+00:00

2½–3 pounds butternut squash

3 tablespoons unsalted butter, melted

½ teaspoon salt

½ teaspoon pepper

2 tablespoons maple syrup

Pinch cayenne pepper

1½ ounces goat cheese, crumbled (⅓ cup)

⅓ cup pecans, toasted and chopped coarse

2 teaspoons fresh thyme leaves

1. Adjust oven rack to lowest position and heat oven to 425 degrees. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads just below skin from squash (squash should be completely orange, with no white flesh). Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise into ½-inch-thick pieces.

2. Toss squash with melted butter, salt, and pepper and arrange on rimmed baking sheet in single layer. Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes. Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes.

3. Remove squash from oven and use metal spatula to flip each piece. Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes.

4. Transfer squash to platter. Combine maple syrup and cayenne in bowl, then drizzle over squash. Sprinkle squash with goat cheese, pecans, and thyme and serve.

variations

roasted butternut squash with radicchio and parmesan

Omit maple syrup and cayenne. Whisk 1 tablespoon sherry vinegar, ½ teaspoon mayonnaise, and pinch salt together in bowl. Gradually whisk in 2 tablespoons extra-virgin olive oil until smooth; drizzle over cooked squash. Substitute ½ ounce Parmesan, shaved into thin strips, for goat cheese, 3 tablespoons toasted pine nuts for pecans, and ½ cup coarsely shredded radicchio for thyme.

roasted butternut squash with tahini and feta

Omit maple syrup and cayenne. Whisk 1 tablespoon tahini, 1 tablespoon extra-virgin olive oil, 1½ teaspoons lemon juice, 1 teaspoon honey, and pinch salt together in bowl; drizzle over cooked squash. Substitute ¼ cup finely crumbled feta cheese for goat cheese, ¼ cup toasted and finely chopped pistachios for pecans, and 2 tablespoons chopped fresh mint for thyme.

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