What to make for dinner tonight?
The butternut squash I got at the farmer's market last week should be excellent right about now, so why not roast that baby and top it with all sorts of yummy veggie and cheesy goodness?
It's one of those Sundays that I wanted something comforting and homey but still healthy and not too heavy that I feel like afterwards all I want to do is take a nap. A simple recipe where you can relax and read the New York Times while the squash cooks.
Cut the butternut squash in half and drizzle EVOO on each side. Top with salt and pepper and some fresh sage. Pop into the oven at 300 degrees for about 30 to 35 minutes, till its golden brown and tender to the fork. While your butternut squash is cooking, chop up a yellow bell pepper, heirloom cherry tomatoes, a shallot, and basil. Add corn kernels and pepitas for a nice salty crunch to this chop chop salad. Top with some EVOO, salt, and fresh oregano. Place to the side and let marinate. About seven minutes before the butternut is done, pull out and top with some grated Comte cheese -- the perfect creamy, nutty, butter-y, caramelly counterpart to the squash. Once the cheese is melted and the squash is golden brown, pull out and in the little hole in the center, place your veggie salad. I'd top this with some nice fresh crumbled herbed goat cheese just to dial the dish up a notch.
Enjoy your vegetarian dinner, maybe with a glass of wine and a fun movie?
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