The Barefoot Contessa Cookbook
Tags: CSA vegetable squash ina garten fall butternut barefoot contessa
Recipe Reviews
Peckish Sister from Central, FL
I also used one large squash which equaled half the recipe. I followed the directions to the letter using a glass 9 X 13” pan. The directions worked perfectly. I couldn’t “see” the brown sugar, but it sure worked to bring out the sweet flavor of the squash. I would not change a thing about this recipe.
kateq from annapolis, md
Quite delicious and very easy, this roasted squash doesn't seem to me to use such an extravagant amount of sugar and butter and salt--once I had peeled and seeded my squash I had two pounds of flesh. I used 2 tablespoons of sugar, 3 tablespoons of butter and less than a teaspoon of salt. Ironically, quite a bit of the sugar and butter remained in the pan, caramelized around the edges of the silpat (thank goodness I used it---this would have been a messy pan to clean otherwise) and so the squash was really pretty low in fat and sugar. This dish however needs something more -- I found it to be a bit bland--found myself thinking about grated orange rind, cinnamon or five spice powder or garam masala. I also suspect that the use of olive oil in combination with the butter would mean the dish could retain the butter flavor but lose a bit of the saturated fat. In all, a good base to start from, not unlike some of the other recipes in this book.
lovesgenoise from , MA
IMHO, this is worth the bad food points. It has a fair amount of butter, sugar, and salt, but it makes the squash perfect. I tried to make it with less sugar and less salt, but when I tasted it near the end of cooking, I quickly decided to add the missing quantities. I was so glad I did, it elevated the dish to something tasty enough for a special occasion.
bhnyc from New York, NY
I love this! It's great served with the Baked Ham- or really with anything on a nice fall evening.
Queezle_Sister from Salt Lake City, UT
Rich and sweet. Butternut squash is cut into cubes, and mixed with butter, brown sugar, salt and pepper. A long roasting time (about an hour) leads to nicely carmelized squares of bright orange squash.
For flavor and appearance, this recipe deserves a 5.
Why "only" four? Butternut squash starts out sweet, and it doesn't really need all that butter and brown sugar to be excellent. I felt that the recipe took a really healthy ingredient, and made it less healthy.
On the other hand, if you have kids who are vegetable adverse, this recipe might be your ticket.
As a side note, other than the sugar, this was a locovore delight.
(edited 21st September 2011) (0) comment (3) useful
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