As the weather turns colder, and I have to put on extra layers when we go rowing in the mornings, I’ve been thinking about fall: warm, comforting foods that suit this season and the produce that is now available at local farmers markets.
To create a menu for the blog, I recently prepared a Fall Feast for friends that included some of my favorite fall ingredients: pumpkin and other squashes, beans, pork, and braising greens. Here is the first of the recipes from that meal that I’ll share on the blog over the next few weeks.
1 butternut squash
Preheat oven to 400 degrees F.
Tina’s Tip: What is most important is that your pieces are all the same size so that they will cook evenly.
Tina’s Tip #2: I recommend using a cast-iron pan, if possible, because it will give the squash a nice carmelized flavor.
Note: This technique can be used with any squash or root vegetable, as well as many other types of produce, such as green beans or cauliflower. I generally use whatever vegetables I have on hand, or whatever came this week in my Full Circle organic produce box.