Back when I first arrived in New Jersey (for new readers – I just moved to New York city from California, but on the way I stayed in NJ with my parents for a few days) I hit up Whole Foods for some awesome prepared foods, like this butternut squash with baby spinach recipe:
Then the other day Sue sent me a link to the recipe on Wegmans’ site and I knew I had to try it. I didn’t really have many of the ingredients – I only had butternut squash, actually – but what I made was great. The original recipe had butternut squash, baby spinach, red onions, and dried cranberries (craisins). My recipe was…
Roasted Butternut Squash with Broccoli and Raisins
Ingredients (serves Maggie and Bobby got a few bites)
- 1 butternut squash, chopped in 1-inch cubes (probably 2-3 pounds) (optionally peeled – I never peel squash though)
- 1.5 cups of broccoli
- 2 tablespoons olive oil
- salt & pepper, to taste
- a few shakes of garlic powder (to replace the onions I didn’t have)
- handful of raisins ~ 1/4 cup (optionally chopped up – I chopped mine in small pieces)
- Preheat the oven to 400F.
- Chop the squash and broccoli. Toss with olive oil, salt, pepper, and garlic powder. Spread them out on a baking tray and roast in the oven for 50 minutes.
- While the veggies are roasting, chop up the raisins and soak them in water. Drain them.
- Take the veggies out of the oven and mix in the raisins.
- Serve hot or room temperature. I put PARMESAN on mine.
Along with this I had a nice salad with organic rotisserie chicken on top. Delicious!
What’s your favorite squash recipe? I love ROASTING squash as well as steaming kabocha.