Thursday, February 23, 2012

Roasted Butternut Squash with Marcona's

I love when I get a recipe sent to me with just the ingredients that I have on hand. This recipe came yesterday just in time to use a squash I had sitting on the counter with marcona's that I picked up earlier in the day.

Roasted butternut squash with Marcona's
    1 medium butternut squash (about 3 pounds)--halved lengthwise, seeds removed and discarded
    2 whole cloves
    1 cinnamon stick, broken in half
    3 tablespoons heavy cream, warmed
    2 tablespoons unsalted butter, at room temperature
    1 tablespoon light brown sugar
    1 tablespoon honey
    2 tablespoons marcona almonds, coarsely chopped
    Flaky sea salt

Preheat the oven to 350°. Using a large knife halve the squash lengthwise. Scoop out the seeds and reserve for another use.


Into the cavity add a piece of cinnamon and clove. On a parchment lined baking sheet, bake in oven about 45 minutes to an hour, until tender. 


Let cool slightly and scoop into processor. Add the butter, and brown sugar and warm cream. Blend until smooth and season with salt and pepper.


To serve, top with the chopped nuts, a drizzle of honey and a sprinkle of the flaky salt.


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