Posted by: Jonjon | January 11, 2009

Butternut – Garlicky Baked Butternut Squash 8.5/10 and Butternut – Roasted Vegetables 8/10




Butternut – Garlicky Baked Butternut Squash 8.5/10 12/01/2009

http://allrecipes.com/Recipe/Garlicky-Baked-Butternut-Squash/Detail.aspx

INGREDIENTS
• 1 teaspoon minced fresh parsley 1g
• 1 teaspoon olive oil 5ml
• 1/3 garlic cloves, minced 1g
• 1/8 teaspoon salt 1g
• 1/8 teaspoon pepper 0.2g
• 9 ounces butternut squash, peeled and cut into 1-inch cubes 265g
• 2-3/4 teaspoons grated Parmesan cheese 6g

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Conclusion
This was quite good. There could have been more garlic, i.e using a whole and a garlic and a bit more salt for the taste. Again, the Parmesan cheese did really nothing to the flavor apart from giving the whole dish a fragrant cheesy smell. I steamed my butterneut first before putting it into the oven. It was hard before I put in, and after 20 minutes it was done. The longer it was left there the stronger the garlic flavor grew.

This was the first time I prepared butternut. Butternut tastes like pumpkin, only more dense, buttery, fudgier thus more flavorsome in a way.

Butternut – Roasted Vegetables 8/10
12/01/2009

http://allrecipes.com/Recipe/Roasted-Vegetables/Detail.aspx
INGREDIENTS (Nutrition)
• 1/2 small butternut squash, cubed
• 1 red bell peppers, seeded and diced
• 1/2 sweet potato, peeled and cubed
• 1-1/2 Yukon Gold potatoes, cubed
• 1/2 red onion, quartered
• 1-1/2 teaspoons chopped fresh thyme 1g
• 1 tablespoon chopped fresh rosemary 2g
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar 15ml
• salt and freshly ground black pepper

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 12 servings.
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Conclusion
Wow, this was the first time I’ve turned the oven up to such a high temperature at 245 degrees C. Thankfully I steamed my potatoes and butternut before putting it into the mixture, because whilst the vegetables were already done and were showing signs of charcoaling, my potatoes were only 80% done which left me a bit worried. So I had to eventually turn down the heat and kinda let the potatoes bake at a low temperature to get it softer. The sauce was just okay, nothing special. More salt and vinegar could have been added. Despite me adding half a more teaspoon of olive oil and proportional balsamic vinegar to compensate for the added mushrooms and zucchini (which was good) there was not much flavor. However, gradually with time the flavor of the dish increased, so I guess it’s better either to marinade beforehand or have the dish the next day for a fuller flavor. I couldn’t taste much rosemary and thyme. I think it was because my thyme was a bit withered and I should have put more rosemary

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