After much deliberation, I decided to spare the general internet blog world yet more trite platitudes on being thankful on Thanksgiving (big, huge holiday here in the States)… though I am sorely tempted to. I have so much to be gratefully for, but alas… I cannot say it in a way more beautiful than has already been voiced, penned, shouted and sung.
In lieu of this, I can not think of a better way to express gratitude than by sharing my favorite, quick recipe for a savory classic. The ease of this dish will likely aid many and impress 99% of guests.
Honey-Pepper Butternut Squash for a crowd: (up to 12 guests)
2 large butternut squashes (Try to get squash locally grown; the flavor is far, far superior; if not, get the ‘organic’ variety at the store.) If butternut squash is unavailable, try experimenting with other varieties.
1 cube of butter (use Irish butter, if you can find it.)
Salt to taste (use sea salt for best results)
Fresh, ground black pepper.
½ cup honey. (I use super-market clover honey.)
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With care, use a large knife and halve the squashes; this will take some arm strength but use a wooden cutting board and lever the knife point off it.
Scoop out the seeds and stringy-things entangled within. (Save the seeds; they are excellent cleaned and roasted on a backing sheet with olive oil and salt. Also, the roasted seeds are fantastic blended in hot milk and added to mashed potatoes for subtle flavor.)
Put squash halves cut-side down in a baking pan, or two pans if necessary, with about 1 inch of water in the bottom of the pan. (If you have a space issue, you can form your own slender pans with aluminum foil ‘boats’, for lack of a better word, to place on the rack around your turkey pan/pie pans/etc, if necessary. Don’t forget the water.)
Cover pans with aluminum foil and bake at 400 degrees for 1 hour and 15 minutes. If they are extra large squashes you may need to cook them a bit longer. Pock them with a long toothpick or fondue fork; the implement should go through the baked squash easily. If baking extra time, set the timer for 15 minute intervals to check it.
Let them cool until warm enough to mash easily but not hot enough to turn your hand while picking them up. Scoop the baked squash from the shells with a spoon into a large bowl; cut up the butter and drop it in; salt and pepper to taste. The pepper should be enough to put a ‘bit of bite’ into the squash, not make it hot. Stir in the honey; if you have a mixer or hand mixer give it a turn in that on high for a minute or two, just to smooth it out; this gives it a velvety texture. (Watch out for splatter; foil works well as a shield.)
Serve warm. Garnish with a mint leaf, or a sprinkling of dried parley leaves.
Enjoy.
I like this dish as it is sweet and spicy all at once, and can be made ahead of time and warmed up easily. The simple flavors will compliment the more complicated dishes well and pairs nicely with Chardonnay, Pinot Grigio and Viognier for the gastronomes out there.
Cheers; may your food fuel your writing and enhance your reading moments.
Meredith Greene
