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Thursday
Oct062011

CRUSTED BUTTERNUT SQUASH



I'm so late to the party of being drawn into the cookbook Plenty by Yotam Otteleghi. I sat in Barnes and Noble with a big stack of cookbooks to flip through and his book was so lovely in its brightness, simplicity and the thoughtfulness of bringing out the best of vegetables. I took a few dozen pictures with my phone of recipes that inspired me, and I plan to buy it after this crazy month is over and I have the time to cook from it. The chapters are divided by vegetable, and while the internet is not short on fall recipes at the moment, I was sure this recipe, as he has written for pumpkin, would be a great way to use some of the butternut squash I have at home. It's a why-haven't-I-done-this-before? kind of recipe - written with a short list of familiar ingredients, likely things you have on hand and out comes a tender squash with just the right crunch of breadcrumbs and parmesan. I typically make more than we can eat to have leftovers, but this is the kind of side you'd want to have fresh as the breadcrumbs get a bit soggy. I'm giving some measurements, but squash vary so much in size, just use it as a guideline and adjust as needed, each piece needs a nice, hearty coating.

We're heading to Hawaii with my family tomorrow for a sunny vacation, and we return to the last few weeks before the manuscript is due for our cookbook (crazyness!). I hope to pop in here for another post amongst all the editing of recipes, photo shoots etc., while both of us are keeping up with other work as well. But if it's quiet around here, it's for good reason. Forgive me. It's a good kind of crazy, I'm excited, feels like I'm in school again, except I'm writing about things I give a hoot about. See you on the other side!

CRUSTED BUTTERNUT SQUASH
Slighty adapted from Ottelenghi's Plenty

I didn't write down the recipe, all I had was an iphone picture and a vague memory, so this is my best shot. I believe the original may have had pine nuts in it, which would have been nice. My one regret is that I gave the breadcrumbs a few too many pulses in the processor and they were too fine, I will leave them coarser next time.

1 Butternut Squash (about 2 lbs.)
2 tsp. Olive Oil
1/2 tsp. Fresh Ground Nutmeg
1/3 Cup Fresh Breadcrumbs / Panko
1/2 Cup Grated Parmesan Cheese
1 Minced Garlic Clove
1 Tbsp. Finely Chopped Parsley
1/4 Cup Fresh Thyme Leaves
Salt and Peppersprouted kitchen

Oven to 400
Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4'' slices.
On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray. You may need to use two, too much overlap won't yield a crunchy crust.
In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.
Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

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Reader Comments (100)

Absolutely stunning. I just slipped in my own drool and I don't EVEN CARE.

gorg.

October 6, 2011 | Unregistered CommenterBev Weidner

butternut squash is my favorite fall vegetable! this looks so simple and delicious, i will have to try it for sure. have fun in hawaii!

October 6, 2011 | Unregistered CommenterJacqui

OH YUM! This looks amazing and so simple to make! Can't wait to try it!

October 6, 2011 | Unregistered CommenterCaroline @ Pink Basil

Late fall vacation? This is so sweet! I look forward to seeing YOUR cookbook around B&N soon. I bet it will be fantastic. Great recipe btw to attempt over my fall break. Thanks.

October 6, 2011 | Unregistered CommenterJoy

This looks so delicious! Butternut squash is my fav fall veggie. I can't wait to bake this for the holidays :) Would be a fun finger food..

October 6, 2011 | Unregistered CommenterKiran @ KiranTarun.com

Looks great. Something different. Normally I always use pumpkins for soup, tasts as well :)

Hugs from Germany :)
annelovesfood.com

October 6, 2011 | Unregistered CommenterAnne

this looks awesome. i'll certainly be trying soon.

October 6, 2011 | Unregistered CommenterZoe

What beautiful pictures (as always!). Butternut squash is by far my favorite fall vegetable and I have eaten it a gizzilion of different ways, but I love this take on the fall vegetable. Looks delicious. Have a great time in Hawaii and good luck on the completion of the manuscript!

October 6, 2011 | Unregistered CommenterSimply Scrumptious

Wow, that looks amazing. I'm saving this recipe for my next farmers market trip. Yum! And Hawaii? Super jealous. Have fun!

October 6, 2011 | Unregistered CommenterAnna

Yum! I want to go home to make some of that right now. I love the sweet and cozy taste of butternut squash.

Ottolenghi is such an inspiration! I hope that y'all have the loveliest time away - probably exactly what you need before diving back in to finishing the book.

October 6, 2011 | Unregistered CommenterKimberley

I can't wait to try this...
looks amazing.
Your photography and presentation is beautiful!

October 6, 2011 | Unregistered CommenterCarin

Safe travels, many long swims in the ocean, and a happy heart. My wishes for you.

October 6, 2011 | Unregistered CommenterKelsey

Have a wonderful trip, dear friend.

October 6, 2011 | Unregistered CommenterAshley

Great minds! I made this last night. Your memory/intuition is good - the only difference is that the original has quite a lot of lemon zest (zest of 2 lemons) instead of the nutmeg. Oh and it calls for 6 tbsp of parsley but I dialed that back anyway. Enjoy your vacation!!

October 6, 2011 | Unregistered CommenterAndrea

I absolutely adore the fall with all of it's amazing flavour. And of course one of my favorites is butternut squash. This dish both looks and sounds awesome! Good luck with you book and hope you have a wonderful trip.

October 6, 2011 | Unregistered CommenterAnn-Louise

This recipe looks fantastic! I love the idea of using breadcrumbs on the butternut squash. I've been paying regular visits to the bookstore to pine over Plenty...someday.

October 6, 2011 | Unregistered Commenterla domestique

Oh my goodness... I cannot even wait to try this recipe out! It looks perfect for a cozy fall night :)

October 6, 2011 | Unregistered CommenterShelby

This recipe seems to be delicious. I love squash and this is a great idea of preparing it. Your photos are beautiful.

October 6, 2011 | Unregistered CommenterLemon

Oh yes. This is sort of "side dish" that I would eat for dinner...all by itself.

I hope you enjoy your time in Hawaii. Just as we shift to fall around here, you're off to enjoy the epitome of my perfect summer - warm, sunny days, cool nights, and an ocean only steps from everywhere.

And good luck wrapping up the manuscript - I can't wait to get my hands on the finished product!

October 6, 2011 | Unregistered CommenterMichelle

This looks so yummy! And how I do love pumpkin :) I must say, your recipe posts are the ones I look forward to the most! They are always so beautiful and natural and my type of food, so thank you!

October 6, 2011 | Unregistered CommenterNatashia@foodonpaper

Looks delicious!!! I'll have to get some kind of orange, pumpkin squash from our farmer's market this weekend. Enjoy the tropical weather, may your days be filled with lots of long, peaceful walks.

October 6, 2011 | Unregistered Commenterkrysta

You always comfort me with your beautiful recipes. And I know that you are one of those rare individuals who knows that just because a dish is simple doesn't that it's not delicious. And this one... wow... stunning.

Gorgeous stuff, this butternut squash. Have an awesome holiday!!

October 6, 2011 | Unregistered Commenterrenee@sweetsugarbean

Beautiful as always! I'm so eager to pull on my new corduroys and cook butternut, but it's still so hot around here. Once the weather cools down, it's on. Glad you're taking a much-needed break with your loved ones, enjoy!

October 6, 2011 | Unregistered CommenterCookie and Kate

This look amazing. I can't wait to try it! :)

October 7, 2011 | Unregistered CommenterKim @ Eat, Live, and Blog

Sigh. Plenty. Sigh. Hawaii. Lucky lady! I LOVE that book. I paid more for that one than I have for any other - $65 at Ominvore in SF when you could only get the British version. Worth every penny. I hope you are having a great trip and I wish you lots of luck with the next phase of the book!

October 7, 2011 | Unregistered CommenterDana

Isn't that book amazing? I made the eggplant dish on the cover. It was so delicious. I am hoping to purchase it soon as well. I cannot wait to make this recipe. Thank you!

October 7, 2011 | Unregistered Commentershilpa

[...] Crusted Butternut Squash [Sprouted Kitchen] Made with ingredients that are probably in your pantry right now, this is a great recipe to have on hand for the long butternut squash season. [...]

I have, on multiple times, stopped to flip through that cookbook while browsing my local bookstore. So many good recipes! I had yet to come across this one though... Thanks for sharing!

I've never cooked butternut squash before because it never grew in India. I recently picked one up on a whim from a farm near where I live and I've been waiting to stumble upon the recipe that looked just right. This one's it I think.

I love that book too. So gorgeous. I love this idea of crusting the squash. I've never tried it this way before. Thanks!

October 7, 2011 | Unregistered CommenterDeliciously Organic

since I am gluten free & grain free, I am going to use almond flour/meal. looks amazing.

October 7, 2011 | Unregistered Commenterleigh

What a great way to celebrate this beautiful fall squash! Love how it looks.

October 7, 2011 | Unregistered CommenterBelinda @zomppa

oh. no. you. didn't. this looks INSANE. thank you for being so awesome.

October 7, 2011 | Unregistered Commenterjac kaiser

Beautiful! Love the photos.

Cheers!

October 8, 2011 | Unregistered CommenterCherie

I seriously need Plenty in my life. I've been waiting, forcing myself not to buy it, hoping I can offer it to myself as a reward for something in the near future... This looks amazing. Perfect for fall. Have a wonderful trip to Hawaii!!

October 8, 2011 | Unregistered CommenterKatherine Martinelli

I have personally lusted after that cookbook for many months now. Every time I open its covers, I get lost in the beautiful photographs and the mouthwatering recipes that are perfectly in line with my food esthetic, yet still so unusual and inventive. If my bookshelves weren't already bursting at their seams, I would have already purchased it... I love the simplicity of this recipe--will definitely be trying it soon!

October 8, 2011 | Unregistered CommenterPennie

looks lovely - i love his book, too!

good luck over the next few weeks ;)

October 9, 2011 | Unregistered Commenterheather @ chiknpastry

[...] we have another good look at a cook book. This is a slight variation of a butternut squash from cookbook Plenty by Yotam [...]

oh my this looks great!I have to buy that book, I keep seeing amazing recipes from it. I can't wait for yours, too. Lovely photographs. Have a good vacation!

October 10, 2011 | Unregistered CommenterValeria

This sounds like a fabulous way to make butternut squash. My husband has never been a fan and I've tried to change his mind many times. I think this one might just do the trick. : )

October 10, 2011 | Unregistered CommenterMichelle

Absolutely can't WAIT to try my hand at making this! Thanks for posting it. Just saw your site for the first time... loving it!

October 11, 2011 | Unregistered CommenterGastroGuy

Every time I visit your blog and there's a new entry, I feel inspired. That if something is a good sign.

October 11, 2011 | Unregistered CommenterSini

So beautiful and so yummy looking! Can't wait to try this. Thank you!

October 11, 2011 | Unregistered CommenterPatty @ South of the Fork

Just found your blog and I am thrilled the first post I get to read is about butternut squash. I have one in the pantry and I think I know what I am going to do with it! Gorgeous blog.

October 11, 2011 | Unregistered CommenterAllison

Yummm....we love squash - this is another MUST TRY.
Thanks so much for sharing!
And your pics are divine; in addition to the well written, tested recipes, I enjoy this webiste for its visiual flavor and texture!

October 11, 2011 | Unregistered Commenterzziggysgal

Butternut squash recipes are popping up all over the place lately, but I have to admit that this is the tastiest-looking one I've seen! Simple, too. Adding this to my "To-Make" list...

October 11, 2011 | Unregistered CommenterBecky @ Skinnyfat Girls

ottolengthi is amazing, isn't it? plenty and the original, both. such vivid flavors, such innovative combinations, such uniform deliciousness, mmmm...

have a wonderful vacation, sara, and good luck with the book.

October 11, 2011 | Unregistered Commentermolly

Loved this post.

October 11, 2011 | Unregistered CommenterCalcuttachow

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