The fall season is in full swing and I personally love all things autumn. Long-sleeved shirts, hot apple cider, nights by the fire and all the delicious dishes that come with the season are just a few reasons to rejoice in this time of year.
I always find myself digging right into the things I’ve missed most all year long, brussels sprouts and sweet potatoes, just to name a few. These aren’t the foods you necessarily find yourself eating in the middle of summer.
It just doesn’t seem right to me, sticky and sweaty all while chowing down on a bowl of roasted sprouts in the middle of July, not this girl. If anything, I find myself looking for something more refreshing, to ease myself from the heat. The same goes for when the seasons change: the cooler the weather, the more warm and toasty I like to feel, inside and out. Cauliflower, apples, pumpkin and pears — I could seriously go on all day.
A new favorite of mine is roasted butternut squash. Simple, delicious and easy to prepare. Oh, and did I mention its like eating a mouthful of fall? It’s probably my favorite type of squash and is as versatile as a potato, perfect for soups, stews, roasting, steaming, pureeing, sautéing and best of all pairs well with others.
Below I have provided a quick recipe for roasting butternut squash, of course I have added a few of my favorite fall spices to take it up a notch. A great dish to be served alongside your favorite fall meats or even served up as the main event it can surely fulfill all of your fall cravings.
Rosemary Roasted Butternut Squash
Serves- 4-6
Ingredients
1 large butternut squash
2 sprigs fresh rosemary, chopped
2 tablespoons olive oil
¼ teaspoon ground clove
¼ teaspoon ground ginger
1 teaspoon ground cinnamon
1 tablespoon brown sugar
Salt & pepper to taste
• Preheat the oven to 400 degrees.
• Using a vegetable peeler, peel the outside skin off of the squash. Cut the squash in half long ways. Scoop out the seeds and discard. Cut the squash into 1 inch cubes, about 3-4 cups worth, and place in a large bowl.
• Add the remaining ingredients. Toss well to coat. Place on a baking sheet. Bake for 20-25 minutes, until the squash is tender. Remove from the oven and serve immediately.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”26578″ title=”Write to Kayleigh”]
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