Friday, March 5, 2010

Roasted Squash

I FINALLY got to roast my squash tonight. And it was worth the wait because it was delicious. And also really simple.

1. Buy a butternut squash. It looks like this:

Cut it up into cubes. Here is very good advice for that. If you want, you can make vegetable stock with the skins and seeds. But if you're doing that, you probably don't need my help.

2. Rinse a can of whole chickpeas/garbanzo beans. They're the same thing. If you're picky, you can roll each pea in your fingers to take the skin off. If not, they'll be just fine with skin on. Promise. Preheat the oven to about 400.

3. In a roasting dish, combine your cubed squash, rinsed chickpeas, and a few glugs of olive oil. Sprinkle on a little salt and pepper. Add about a tablespoon of brown sugar. The best way to do this would be to put the brown sugar in your hands and roll it through your hands, dusting the sugar over the dish. Then dig in and toss, with hands or spoon.

4. Bake for 40 minutes or so. Top with crumbled feta cheese (goat cheese would also be nice), and serve with crusty bread.

So much yum.

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