Recipes for roasted veggies are always so similar, coat veggies with olive oil, season any way you particularly like, roast. Done. But this one has a little unexpected (to me) twist. Instead of olive oil, you’ll use butter. I know, so out of fashion, so frowned upon by the Health Police. This method was featured on a recent America’s Test Kitchen TV show, and I was obviously intrigued. I modified it a bit to our taste. The butter helps that gorgeous browning and adds a nutty flavor that goes well with the cashews. It all works beautifully.
ROASTED BUTTERNUT SQUASH WITH CASHEW NUTS
(inspired by America’s Test Kitchen)
1 medium butternut squash, peeled and cut in slices (about 2 pounds)
3 tablespoons unsalted butter, melted
½ teaspoon salt
½ teaspoon ground paprika
for cashew topping:
1 tablespoons butter
⅓ cup cashew nuts
2 tsp fresh lemon juice
salt and pepper to taste
Heat oven to 425 degrees.
Toss squash slices with melted butter, season with salt and paprika until evenly coated. Arrange seasoned slices on a rimmed baking sheet, if possible in a single layer, but some overlapping is ok. Roast for about 25 minutes, flip pieces and roast 15 minutes longer.
While squash roasts, melt butter with cashew nuts in a small skillet. Cook until cashews start to get golden, keep a close eye on the pan. It will burn if you leave it cooking for longer than a couple of minutes. Remove skillet from heat and stir lemon juice. Season lightly with salt and pepper.
Transfer roasted squash to a serving dish, mix with the sautéed cashews and serve.
to print the recipe, click here
Comments: I talked about this recipe on my Facebook page, and a dear friend mentioned that she had a similar dish at a restaurant and loved it, but in that preparation they included crumbled feta on top. I know exactly how I’ll make it next time, and urge you to do so if you make it yourself. Sounds perfect to me.
The butter definitely makes the roast butternut quite special, as it cooks in the oven it gets that “browned butter” quality that is so wonderful both in savory and sweet dishes. I know many people are anti-butter these days, but there’s nothing wrong with using it every once in a while in a dish like this one. Totally worth it.
ONE YEAR AGO: Mississippi Roast and the Open Mind
TWO YEARS AGO: Walnut-Raisin Bran Muffins
THREE YEARS AGO: A Star is Born!
FOUR YEARS AGO: Chestnut Flour Sourdough Bread
FIVE YEARS AGO: Kinpira Gobo and Japanese Home Cooking
SIX YEARS AGO: Walnut Sourdough
SEVEN YEARS AGO: Thai Chicken Curry
EIGHT YEARS AGO: Zen and the art of risotto