Roasted Butternut Squash
Recipe courtesy of Maite Gomez‐Rejón
Art and food may seem like an unlikely combination, but chef and art historian Maite Gomez-Rejon, gives a “Grand Tour” and cooking class that offers the best from both worlds. WHYY’s Friday Arts visits Artbites, a workshop in culinary history and cooking instruction. Take a tour of the Philadelphia Museum of Art from a food perspective, and learn how the spread of culture during the Renaissance brought new appetites into different parts of the world. Have your recipe book ready because the class heads to La Cucina in the Reading Terminal Market for the making of seven delicious dishes adapted from that period.
Photo Credit: Flickr
- 1 (1 1/2 pound) butternut squash, peeled and diced into
- 1‐inch cubes olive oil
- 1 tablespoon honey
- salt and pepper
- 3/4 cup apple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 3/4 cup freshly grated Parmesan cheese
- Preheat oven to 400o F.
- Place the squash on a sheet pan.
- Add 2 tablespoons olive oil, honey, 1 teaspoon salt and 1⁄2 teaspoon pepper and toss.
- Roast 15 to 20 minutes, turning once, until tender.
- While squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium‐high heat. Cook for 6 to 8 minutes, until reduced to about 1⁄4 cup.
- Off the heat, whisk in the mustard, 1⁄2 cup olive oil, 1 teaspoon salt, and 1⁄2 teaspoon of pepper.
- Mix with grated Parmesan.
- Spoon just enough vinaigrette over the squash to moisten and toss well.
- Sprinkle with salt and pepper and serve.