Butternut squash curls are roasted until they release their caramel flavour and are toothsome yet yielding to the mouth. I drizzle them with a glossy glaze of pungent balsamic vinegar, balanced with sweet apple cider, a hint of garlic and the piney counterpoint of fresh rosemary.
There’s rosemary, that’s for remembrance. Pray you, love, remember.”
– Ophelia, W. Shakespeare
Halfway through photographing these beauties my grown daughter stopped by for a visit, hungry as grown daughters are when they come home.
I remember that sensation when I’d stop by my mom’s home. First thing, I would open the fridge and snag a slice of cheese to nibble while I rummaged through her tupperware containers. I’d taste her yesterday’s dinner with one hand while I spooned her homemade edamame hummus right out of the container into my mouth.
What extraordinary luck having my girl arrive unexpectedly and bounce around the kitchen like a prismatic rainbow. She eyed the golden squash tangled in a mound on the green plate. I put down my camera.
We ate every last bite, sitting on our red stools, elbows leaning on the counter, in silence, licking the sweet glaze from our fingers when we’d finished.
“I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate, a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses.” Marcel Proust, Remembrance of Things Past
I would eat this as lunch on its own but then again I am squash obsessed. Any winter squash would work in this recipe. This is an easy no fuss side dish that tastes and looks sophisticated. You will be left with a goodly amount of glaze. Jar it up and keep it in the fridge. It can be your secret ingredient to add depth to salad dressing. A drizzle will wake up any roasted veggie. Try it on Brussels sprouts. Yum.
- 1 medium butternut squash
- 1 tbsp olive oil
- 1/4 cup water
- 1/4 cup balsamic vinegar
- 1 tbsp brown sugar
- 1/2 teaspoon rosemary (minced) optional
- salt to taste
- pepper to taste
- 1 clove garlic minced
Heat oven to 450 degrees Fahrenheit.
Peel, de-seed and slice your squash into 1/2 inch thick ribbons. Toss with oil, salt and pepper, and place on baking sheet. Bake until fork tender and slightly browned on tips.
While your squash is baking combine water, balsamic vinegar, rosemary and brown sugar in a sauce pan. Simmer over medium heat until reduced by 1/3. Swirl or stir you pan every few minutes until you have a glossy glaze that coats the back of a spoon. Take off heat and stir in minced garlic while still hot.
Remove squash from the oven. Place in bowl and drizzle with glaze.