I’m not sure what it is about winter, but as soon as the temperature drops I face the dilemma of craving crazy comforting food and my crazy comfortable bed! Given that I can’t cook from under my blanket, during this time of the year, I’m usually creating super quick recipes that basically cook themselves. You know, the anti-recipe, kind of recipe. Enter this squash. Couldn’t be easier. Couldn’t be more comforting! Leaving you tons of time for weekend binge-tv netflix watching’! (I just started Scandal!) 😉 Happy Saturday folks and have a great week!
Roasted Butternut Squash with Balsamic Brown “Butter”
1 small butternut squash–quartered, seeds removed
2 tablespoons Earth Balance (or butter, margarine, etc.)
2 teaspoons balsamic vinegar
1 tablespoon pecans–toasted and chopped
fresh herbs to garnish
*Preheat oven to 400 degrees F. Wash squash, quarter, remove seeds, and add to a large baking dish. Drizzle with ~2 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 45 – 60 minutes, depending on size of squash, until tender. Set aside.
*Melt Earth Balance over medium heat in small saucepan. Once it turns light brown, remove from heat and whisk in vinegar. To serve, drizzle balsamic brown butter on roasted squash. Sprinkle with pecans and herbs. Enjoy!