November 18, 2019
A signature mix of salty, oniony and garlicky seasoning does all the flavor work in this easy, versatile vegan side: everything roasted butternut squash.
It doesn’t take much for Thanksgiving to get a bit too sweet.I’m not even talking about the pie, including this salted caramel apple one that you absolutely have to bake for dessert.There are the tart cranberries you must tone down with sugar.
Then you have maple syrup. Whether it’s a glaze on acorn squash or turkey, maple finds its way into Thanksgiving from the mains to the sweet potatoes and of course, it’s fair game for dessert.This is why I look for sides that clearly fall into the savory category.
I want something that leans more salty leaving no question as to how or when it should be served.Thanksgiving is such a complex meal with so many components that it’s also important to have simple, no fuss dishes that don’t require lots of time and effort.I look to hero ingredients that don’t need much if any prep and add flavor with little effort.Sweet potatoes get most of the attention, but I love butternut squash, too.
Yes, I admit peeling and cutting is a bit more involved, but once you get to it, it’s fine. Also, if you are really looking for a shortcut, you can already buy it peeled and cubed.
I won’t judge.We are so hooked on everything bagel seasoning at our house that I have to be careful the spice drawer is always stocked with at least one jar.I like it on eggs, but now I’ve been experimenting with it on vegetables like snap peas.
My latest discovery is everything roasted butternut squash.
To make this vegan side, I start by cutting the peeled squash into a half-inch dice.Then I toss the cubes in that signature mix of salty, oniony and garlicky flavors.After the squash has turned brown at the edges and I take it out of the oven, I sprinkle on more seasoning along with chives.Everything roasted butternut squash is such a simple side. Since it is ready so fast, I recommend peeling and cutting the squash in advance. You can just stash it in a container in the fridge.Just wait and make roasting it one of the last things you do before the big meal.
1 large or 2 small butternut squash (about 3 pounds)
1 tablespoon olive oil
1 tablespoon everything bagel seasoning
1 tablespoon minced chives
Preheat the oven for 400 degrees F.
Peel the butternut squash, cut in half lengthwise and scoop out the seeds. Cut into 1/2-inch-dice.
Toss the squash with the olive oil and half the everything bagel seasoning.
Roast the squash for 25-30 minutes until brown at the edges and tender when pierced with a knife.
Sprinkle the roasted squash with the remaining everything bagel seasoning and chives before serving.
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