Roasted Squash, Brussels Sprouts & Shallots
Posting is going to be a bit erratic for the next two weeks. I've started doing the work for the party I am holding for Dad and his partner, and it's an awful lot like planning a wedding. Forty or fifty guests, dinner, a silent auction... yikes. A million little details to worry about. I need to get busy. Busier.
In the meantime, this made a nice, quick dinner with some rice, or at least the work part was quick. It does require some time in the oven. I'm kind of vague about the amount of squash, but really, whatever you think will be eaten. I used about a third of a good sized squash. It wasn't actually butternut, it was something called a sweet meat squash, which as it turned out was pretty similar, if just a tad milder.
4 servings
1 hour or a bit more - 20 minutes prep time
1/4 t0 1/2 of a medium butternut or similar squash
2 tablespoons olive or grapeseed oil
salt & pepper
12 to 16 Brussels sprouts
6 to 8 medium shallots
1 tablespoon honey
2 tablespoons balsamic vinegar
1/2 teaspoon rubbed oregano
1/2 teaspoon rubbed savory
1/2 teaspoon rosemary, ground
Preheat the oven to 400°F.
Remove the seeds from your piece of squash, and peel it. Cut it into thin (1/2 cm) slices. Toss them in a large roasting pan with the oil, season generously with salt and pepper, and roast for 20 minutes.
Meanwhile, trim the Brussels sprouts and cut them in quarters. Peel the shallots, and cut them in halves or quarters, depending on their size. Mix the honey, vinegar and herbs; it is probably helpful to heat the honey in the microwave or on the back of the stove to make it more mixable.
When the squash have roasted for about 20 minutes, add remove them from the oven. Stir in the Brussels sprouts and shallots. Drizzle the honey, vinegar and herb mixture over the vegetables. Toss once more, and return to the oven to roast for a further 20 to 30 minutes, until the vegetables are done to your liking.
Last year at this time I made Split Pea Curry and Pie-Spiced Roast Butternut Squash.
In the meantime, this made a nice, quick dinner with some rice, or at least the work part was quick. It does require some time in the oven. I'm kind of vague about the amount of squash, but really, whatever you think will be eaten. I used about a third of a good sized squash. It wasn't actually butternut, it was something called a sweet meat squash, which as it turned out was pretty similar, if just a tad milder.
4 servings
1 hour or a bit more - 20 minutes prep time
1/4 t0 1/2 of a medium butternut or similar squash
2 tablespoons olive or grapeseed oil
salt & pepper
12 to 16 Brussels sprouts
6 to 8 medium shallots
1 tablespoon honey
2 tablespoons balsamic vinegar
1/2 teaspoon rubbed oregano
1/2 teaspoon rubbed savory
1/2 teaspoon rosemary, ground
Preheat the oven to 400°F.
Remove the seeds from your piece of squash, and peel it. Cut it into thin (1/2 cm) slices. Toss them in a large roasting pan with the oil, season generously with salt and pepper, and roast for 20 minutes.
Meanwhile, trim the Brussels sprouts and cut them in quarters. Peel the shallots, and cut them in halves or quarters, depending on their size. Mix the honey, vinegar and herbs; it is probably helpful to heat the honey in the microwave or on the back of the stove to make it more mixable.
When the squash have roasted for about 20 minutes, add remove them from the oven. Stir in the Brussels sprouts and shallots. Drizzle the honey, vinegar and herb mixture over the vegetables. Toss once more, and return to the oven to roast for a further 20 to 30 minutes, until the vegetables are done to your liking.
Last year at this time I made Split Pea Curry and Pie-Spiced Roast Butternut Squash.
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