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Braised Butternut Squash
I eat a lot of butternut squash.
It was one of the first real foods my little guy ever ate. But like
most things you do too regularly, I was stuck in a complete rut. I
took the same route home from work every day and made every butternut
squash into the same butternut squash soup. Now this was a great
soup, just like my route was the most efficient, but I had other
options. I could take the scenic route, or the one that passed right
by the ice cream shop and I'd just have to stop.
1
butternut squash, peeled and seeded
4
carrots, peeled
1
onion
Salt
and pepper to taste
Chicken
stock, vegetable stock, or water
1
small bunch flat leaf parsley
Truffle
Oil
Preheat
the oven to 350F. Cut the butternut squash and carrots into uniform
pieces, about 1 inch square and 2 inches long. Cut the onion into
quarters. Season the squash, carrots and onion with salt and pepper
and place in a ovenproof baking dish. Add enough stock of your choice
to come halfway up the sides of the baking dish. Cover tightly with
aluminum foil.
Place
in the oven and cook for 20 minutes or until the squash and carrots are
tender (Be careful when moving the foil to check on the vegetables.
It's very steamy in there!)
Drain
the vegetables from the braising liquid and toss with finely chopped fresh
parsley. Serve over rice and drizzle with truffle oil.
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