Roasted Bird and Squash
Catchup post – Roasted chicken and butternut squash with cous cous… THE FOOD SO NICE THEY NAMED IT TWICE. Butternut squash is definitely one of those fall ingredients that I really love to get creative with… but I always start off cooking it using simple applications to reacquaint myself with the basic flavor profiles. As such, I cut the big “bottom” to create a sturdy base, peel the sides and cut down vertically to make two long halves. Here, you can scoop out the seeds and cut relatively equal sized shapes. Toss with chopped sage leaves, a bit of olive oil, Kosher salt and freshly cracked pepper and pop into a 350 degree oven for about an hour or until squash is soft.
Looks like a lot of work, but it’s just breaking down a bigger vegetable, throwing out all of the inedible stuff and roasting the sweet and delicate meat on the inside. Pair this with poultry (like I did in the picture above) or pork chops! I’m trying to cook one a week to really get into the season! WHEEE.
YAY Butternut squash! 
~Spec
