Spicy Butternut Squash with Parmesan

Growing up, orange vegetables meant sugar. Sweet potatoes got marshmallows. Winter squash got a dusting of brown sugar. Pumpkins were made into pies. Carrots got… okay, well, carrots discredit my sweeping generalization.

Even though I’d now be more likely to use honey or maple syrup, it’s taken me some time to crack through the caramelized bias of my youth. And oh! it’s been worth it. Like many openings of mind, there are so many more possibilities now. Winter squash, I’ve come to understand, are quiet about their sweetness. It’s easily upstaged by the more boisterous sugar. Next to the spice of cayenne though, the squash’s sweetness can be appreciated.

Spicy Butternut Squash with Parmesan
~inspired by this recipe from Gourmet Magazine, as seen on Epicurious

2 1/2 lbs butternut squash, peeled and cubed
3/4 cup heavy cream
1/tsp cayenne pepper (more or less to taste)
1 cup grated Parmesan cheese
salt and pepper to taste

Preheat the oven to 400Ā°. Place the squash cubes in a small baking dish or skillet. In a glass measuring cup, measure out the cream then stir in the cayenne, salt, and pepper. Pour the cream mixture over the squash. Cover with foil or a lid and bake for 25-30 minutes, until the squash is tender. Stir in half the cheese, and sprinkle the rest on top of the squash. Bake (uncovered) for anotherĀ  7-10 minutes. Then turn the broiler on until the cheese is bubbly, brown, and beautiful. Remove the the oven and let stand for at least 5 minutes to thicken.

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Posted in Uncategorized 6 years, 10 months ago at 2:00 pm.

1 comment

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  1. Rachelle Dec 7th 2011

    Hmmm….I was planning to bring roasted brussel sprouts to a get-together on Friday, but this is making me reconsider!


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