One sad, lonely leftover butternut squash. And it's spring. Help?
I can't bring myself to chuck the durn thing, but I can't bring myself to make what I'd ordinarily make -- an autumnal, rich, roasty something or other -- with it either! What to do with one butternut squash that'll say "spring" and not "winter's reject pile"?
I really like this Ina recipe. It calls for roasted butternut, but the greens really change it up.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
It calls for arugula, but I've also used spinach or a mix of the two. I carefully drizzle the dressing, probably use about half of what is called for. I also use different cheeses, depending on my mood. Ricotta salata is lovely with it.
I wish I had another one left. On a recent visit to Chicago we had the pleasure of dining at the absolutely fabulous Purple Pig. One of the highlights of our antipasti menu was the butternut squash. Here's how the prep was described to us. I made this w my last squash and it was fabulous:
Butternut Squash with Pumpkin Seeds, Brown Butter and Ricotta Salata:
1 whole Butternut Squash, Peeled and cut into 1 inch pieces then roasted, pumpkin seeds, toasted 1/4 cup grated ricotta salata
Brown Butter Sauce 1/4 cup butter 1/2 tsp lemon juice Add salt and pepper, to taste finish with fried sage leaves.