With the arrival of the first butternut squash of the season, I can’t resist sharing this butternut squash recipe from Asha Gomez. It was published in the August/September issue of Garden & Gun. You’ll find lots (and I do mean lots!) of butternut squash recipes at grassfedcow.com, but really, I can’t resist adding one more.
Don’t forget to look at the sweet potato recipes there, too. My giant sweet potato will be turned into a sweet potato apple pie to use up some of the apples I picked up during a recent trip to Mercier Orchards.
Time for confession. I hate making pies. But only because I hate making pie crust. I try and try, and maybe every 10th crust will be worthwhile. The others, not so much. And who wants to waste something you’ve spent so much working on? So I eat it, and coax my husband into not feeding all of it the dogs, but I generally walk away sorry I went to the effort.
With all the wonderful food that is available for delivery to our doors these days (yes, Riverview meat, I’m looking at you), I kept thinking, surely someone will offer a really wonderful pie crust for delivery. And then my hero, Linton Hopkins, did. He opened the Buttery ATL and you can order two circles of all butter pie dough, already rolled out (the rolling is another thing I hate). Beautiful buttery crusts are now sitting in my refrigerator, which means pie is back on the menu!
Tomatoes, peppers, squash, garlic, and okra. How are you using up all that okra? In the meantime, summer vegs are making way for these cooler season crops and lots and lots of potatoes. Love it.
Roasted Butternut Squash with Tomato-Ginger Gravy
I’m making mine with the slicer tomatoes, and that will work just fine.
2 small butternut squashes
2 tbsp. unsalted butter, divided
2 tbsp.. honey
1 tsp. coarsely ground black pepper
1 1/2 tsp. pink Himalayan salt, divided
1 tbsp. olive oil
1 tbsp. fresh ginger, peeled and finely grated
3 fresh plum tomatoes, pureed (or one slicer)
1 tsp. light brown sugar
Heat oven to 400 degrees. Line a sheet pan with parchment paper. Cut squash in half lengthwise from the stem down (leave stem and skin on). Use a small spoon to scoop out seeds. Using a paring knife, score the flesh side of the squashes horizontally and vertically. Place the squash halves on the sheet pan, skin side down. Rub each half with 1 1/2 tsp. butter. Drizzle honey evenly all over the squashes and season them with black pepper and 1 tsp. salt. Place the pan in the oven and roast for 20 to 25 minutes or until squash is fork-tender.
In the meantime, make the tomato gravy. Combine olive oil and ginger in a small pan over medium heat. Cook the ginger for 2 to 3 minutes until golden brown. Add fresh tomato puree to the ginger. Stir in brown sugar and the remaining ½ tsp. salt. Let the tomatoes cook down and reduce by half; this should take about 15 minutes. Serve gravy alongside the roasted butternut squash.