Replace the coconut milk with an extra cup or so of chicken broth, and add the juice from 1 lime at the end. Indian-spiced: Stir in ½ teaspoon of garam masala and add the juice from a lime at the end.Ĭhipotle-Lime: Stir in ¼ teaspoon of dried chipotle powder (or ½ chipotle pepper from a can of chipotles in adobo sauce) and ½ teaspoon ground cumin when you add the chicken broth. Add 1 to 2 tablespoons (to taste) of apple cider vinegar at the end. Line a large baking pan or roasting pan with aluminum foil. Place the cubed butternut squash on your rimmed baking sheet. 1 medium butternut squash, about 3 pounds 2 medium onions, cut into 1-inch chunks 2 tablespoons extra-virgin olive oil 1/4 teaspoon freshly ground black pepper 2 teaspoons dried sage Kosher salt, to taste Steps to Make It Gather the ingredients. Replace the coconut milk with an extra cup or so of chicken broth. 1 small-to-medium (2 to 2 pounds) butternut squash, cut into -inch cubes 1 tablespoons extra-virgin olive oil teaspoon fine salt Instructions Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Top with diced apple and crumbled, cooked bacon, if desired.Īpple-Bacon: Omit the garlic cloves and add 1 large sliced tart apple to the roasting pan. Add a little more salt, if needed, before serving. Cook for another three to four minutes, until the butternut is. Add a little splash (just a tablespoon or two) of water and cover the pan. Cook for about two minutes, stirring once or twice.
Add the butternut noodles, remaining garlic and another couple of pinches of salt and stir. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth. Heat another thin layer of olive oil over a medium-high heat. Once topped with grated Pecorino it is baked until golden and bubbling. It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture.
Drizzle with the oil, sprinkle with the salt, and toss to coat. Place the squash on a rimmed baking sheet. Step 3 Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking. Peel the butternut squash, remove the seeds, and cut into 1-inch cubes.Use your hands to toss everything around so it’s evenly coated. Sprinkle with salt, pepper and drizzle oil over top. Step 2 Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Ingredients 1 medium butternut squash (about 3 pounds) 2 Tablespoons olive oil 2 Tablespoons harissa spice mix, divided (see Notes) 2 Tablespoons agave.
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