I can not get enough of sweet roasted chunks of butternut squash in the fall. I like to keep a roasted whole squash in the fridge to use for cold green salads, where the squash takes the place of tomatoes, or for warm hearty grain salads made with onions, peppers, kale, and farro. Recently, I picked up a few butternut squashes and Brussels sprouts at a Mennonite farmstand and roasted them, as I do most vegetables, with olive oil, salt, and garlic pepper. When they came out of the oven, I sprinkled the vegetables with dried cranberries and a drizzle of sorghum syrup. The result was delicious and colorful.
Served with rice and Brooks’s recipe for Pork Tenderloin, it becomes a nutritionally balanced dinner.
Technique Tip (with a game-changer tip!)
Prepping butternut squash can be a challenge. The shell is hard to peel, and it feels like you are risking life and limb when you try to cut into one. I honestly would make a shudder/squirm movement whenever I made the first cut as I tried to shake off the image of me lopping off one of my fingers. Here is a cooking tip, so none of us will ever have to face that scenario — microwave the squash for a few minutes first to soften the shell. It makes for easier peeling of the skin and slicing.
Cut the tips off of each end of the squash, scoop out the seeds with a spoon, pierce the squash up and down its length with a fork, and microwave for three to five minutes depending on whether the squash is cold or already at room temperature.
Yield: makes 8-9 cups
2 pounds Brussels sprouts, stem trimmed and quartered
4 pounds butternut squash, peeled, seeded, and cubed
⅓ cup extra virgin olive oil
1 teaspoon sea salt
1 teaspoon McCormick’s Garlic Pepper
⅔ cup dried cranberries
2 heaping tablespoons sorghum syrup or honey
Preheat oven to 400º
Prep Brussels sprouts: wash, dry, trim the stem, and quarter lengthwise.
Prep butternut squash. Microwave to soften shell and then peel, slice into discs, and dice into bite-sized pieces.
Mix butternut squash, Brussels sprouts, olive oil, salt and garlic pepper.
Spread into two roasting pans lined with parchment paper. I use parchment paper to make cleanup easier later. If you don’t have it, no worries.
Roast for 20 minutes and then rotate pans on oven racks. Cook until done, about 20 minutes more. Remove pans from oven and immediately add about a third of a cup of cranberries and a heaping tablespoon of sorghum (or honey) to each pan. Stir together in a bowl and serve.
Brooks’s Pork Tenderloin Marinade
Grapefruit and Greens: A Refreshing Winter Salad
Raising Sorghum Cane
Sorghum Oatmeal Cookies with Ginger and Cranberries
Sorghum, Seeds, and Grains Granola
Favorite Thanksgiving Desserts
Mom’s Pumpkin Pie
Mom’s Apple Pie with a Cheddar Streusel Topping
Mrs. Walker’s Cranberry Nut Pie
Pumpkin Cheesecake Pie
Pumpkin Bread Pudding with Caramel Sauce and Whipped Cream
Marion’s Crazy Good Pumpkin Bread with Chocolate Chips
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© 2016 Judy Wright. All rights reserved. Photos and text may only be used with written consent.