Butternut squash. Such an amazing vegetable yet not very common to eat. Baked, boiled, cubed, steamed, roasted. A truly versatile dish. It can replace sweet potatoes for a less sugary dish and/or pumpkin for those who detest the taste pumpkin.
This tables first experience with butternut squash was last year about this same time with Squashy Cranberries. A fantastic side dish still highly discussed. Of course, it was served with cranberries and if you have figured anything out by now it is how much we wait for cranberry season to return.
Tonight something completely different was on the agenda to serve with butternut squash, Honey Garlic Butternut Squash.
Recipe was halved, pecans and walnuts were used at less than half cup quantities, olive oil was to the go to oil, goat cheese was omitted.
Scaled for Likability: Good
Sweet but not overly sweet like sweet potato casserole, great texture from the nuts while maintaining a softness from the squash, and would have been great with goat/feta/blue cheese. Not that this table eats blue cheese.
If made again, roast the squash in the oven as in the Squashy Cranberries, toast the quarter cup of nuts in the skillet, toss all together with a splash of butter instead of oil, omit the sugar, and top with feta.