butternut welcomes one and all (and fall)

There is a humble winter squash that possesses the strength to sway, influence, and convert even the most non-squash loving friends into lovers of squash.

On its own, butternut is neither too sweet nor too starchy. I have learned that the key to preparing winter squash for a crowd that has yet to be converted into lovers of squash, is to balance the sweet with a bit of kick. Recently my friend Emily told me that she has started to like winter squash because of having it this way, and I hope you make this and feel the same. Of course if the crowd you are trying to woo is under the age of 10, you might need to go easy on the kick, but if your crowd can handle a little heat, I say full speed ahead.

Roasted vegetables epitomize the beginning of fall. The hot oven caramelizes the natural sweetness of the vegetables, and gives them a crisp glorious brown edge. Because most of the winter squashes have a natural sweetness, my goal is to enhance the sweetness, not hide it or smother it with tiny marshmallows (no matter how nostalgic that may be).

Slightly candied, slightly spicy, this is perfect along side grilled steaks or roasted chicken. We tossed our butternut into pasta with garlic, feta, and kale. Simply perfect.

Candied and Spiced Butternut Squash

1 medium sized butternut squash (about 2 pounds)
3 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon each of cinnamon, ground ginger, black pepper, and salt
1/8 teaspoon (pinch) of cayenne pepper

1. Heat oven to 400. Peel and cut butternut into two long halves. Scoop out the seeds. Cut into 1 inch pieces
2. In a small bowl combine the dry spices and salt. Mix well
3. Toss squash with spices and salt. Toss well with olive oil and maple syrup
4. Spread on lined  baking sheet and roast at 400 for 30 minutes until tender

Roasted Butternut Squash, Kale, and Feta Pasta serves 4
1 pound bag of penne
1 recipe of candied and spiced butternut squash
2 cups minced fresh kale
6 cloves of garlic
1/4 cup crumbled feta
salt and pepper to taste

1. Bring large pot of water to a boil. Toss in minced kale, pasta, and garlic
2. Boil for 8-10 minutes according to pasta directions. The kale needs to boil for at least 8 minutes, and so if you are using fresh pasta that cooks faster than that, add kale to boiling water first and then add pasta for necessary cook time
3. Strain off boiling water. Gentle toss in squash. Pepper and salt to taste. Top with a sprinkle of feta and serve