My fellow Project Foodie contributor and award-winning blogger Carolyn Jung (foodgal) recently blogged about her visit to Michael Chiarello‘s Bottega. One of the many courses she enjoyed was a roasted butternut squash with burrata and caramelized mushrooms. The description and photo inspired me to prepare the following vegetable dish for Christmas. I love roasted butternut squash this time of year and found the color combination irresistable.
Roasted Butternut Squash with Dried Cranberries and Toasted Walnuts
This can be prepared with or without the spinach. It can also be served hot, right out of the oven, or at room temperature. If serving on a bed of spinach, lightly dress the spinach with a drizzle of extra virgin olive oil and salt and pepper before spooning the squash mixture on top. Serves 6-8
3 12 oz. packages of ready-cut butternut squash
4 Tbsp. olive oil
1 tsp. salt
1 tsp. fresh-ground pepper
3/4 cup dried cranberries
3/4 cup toasted walnuts, coarsely chopped
1/2 cup chopped Italian parsley
Baby spinach leaves
1. In a large mixing bowl, toss together squash, olive oil, salt, and pepper; spread on a large sheet pan and roast squash in a 400° oven for about 20 minutes, or until squash is lightly caramelized around the edges.
2. Remove squash from oven and release pieces with a large spatula. Scatter cranberries, walnuts, and parsley on top and mix with squash; serve immediately or set aside and serve at room temperature.