This happens every year in DC. The winter isn’t really a winter until the week after Christmas — when it gets frigid. And then the weather stands up, inching past 60 degrees at the end of January.
Once, I even broke out the flip flops.
Man, that was a mistake.
This recipe dates back to November. Thanksgiving, which I hosted with some friends at home in DC, was quite the affair.
The food, of course, was to-die-for. The wine flowed like water. And the everyday accents were masked by faux NPR and BBC news accents reporting on Anderson Cooper’s whereabouts on the Gaza Strip. Saving children, curing cancer… you know, the usual. One of my best friends and co-hosts is a gay international politigeek, so naturally, we steered the conversation from making fun of beauty magazines to Anderson Cooper’s black t-shirt.
It’s quite different from my blood-related family dinner conversation. No more or less filled with love, though. That’s for sure.
This squash recipe is teaspoon-for-teaspoon from Sprouted Kitchen, one of my self-proclaimed all-time favorite blogs. Her name is Sara, too, so naturally, she and I are kindred spirits. I’ll let the missing “h” slide, though.
Anyway, I thought I’d post this before my beloved winter cold is swept away in a metaphysical January heat wave. In fact, I might make this next week.
One butternut squash goes a long way.
Roasted, Crusted Butternut Squash, via Sprouted Kitchen
1 Butternut Squash (about 2 lbs.)
2 tsp. Olive Oil
1/2 tsp. Fresh Ground Nutmeg
1/3 Cup Fresh Breadcrumbs / Panko
1/2 Cup Grated Parmesan Cheese
1 Minced Garlic Clove
1 Tbsp. Finely Chopped Parsley
1/4 Cup Fresh Thyme Leaves
Salt and Pepper
Preheat your oven to 400 degrees.
Peel the squash with a vegetable peeler — and be careful, because that squash can be slippery. Then, slice the gourd in half lengthwise, and chop off the ends. Cut into quarter-inch slices.
Line a couple of baking sheets with parchment paper or foil, and line up your squash slices. Make sure you don’t overcrowd them! Using a pastry brush, give each piece a light coat of olive oil.
In a mixing bowl, combine the breadcrumbs, parmesan, garlic, herbs, salt and pepper. Generously cover the squash with your crumb topping, and bake for 30 to 40 minutes, until the breadcrumbs are browned, the cheese is melted, and the squash is fully cooked.