March 4, 2012 1 Comment
Another recipe from my cooking class at COOK in Ashburn, VA
Check out the Roasted Tomato Caprese Salad recipe
- 1 package (20 oz) Butternut Squash, cleaned and precut
- 1/2 of red onion – 1 whole onion, halved and quartered (onion can get overpowering, you can “eyeball it” and reduce the amount as needed)
- 1 1/2 Tbsp Wegman’s Basting Oil (can use any flavored oil or plain olive oil)
- Salt and pepper to taste
- 1 cup – 1 cups Fresh Baby Spinach
- 1/2 cup dried cranberries (Craisins)
Preheat 450° F
Cut squash into 1 inch cubes (try to get around all the same size for even cooking). Combine squash and onions in large pan; drizzle with basting oil. Season to taste with salt and pepper. Toss lightly to coat.
Roast for 25 minutes until tender and lightly browned.
Add Spinach and cranberries; toss so spinach will wilt.
- Once you add the cranberries and spinach, you can put it back in the oven for 1 minute to help the spinach wilt faster.
- Roasting vegetables can be done at any temperature. The lower the temperature, the longer it will take. Cooking them longer and at a lower temperature will allow the natural sugars in the vegetables to caramelize more which results in more color and flavor.
- By buying the squash precut, you save time but will probably spend more money. If you buy a whole squash, you can save time by cutting it up the night before and putting it in an airtight container.