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Winter Squash Casserole with Rosemary
- 2 medium-sized winter squash, peeled and cubed (try butternut, blue Hubbard, buttercup or a combination!)
- 1/4 cup all-purpose flour
- 1/8 teaspoon cornstarch
- 2 teaspoons ground ginger
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 4 to 6 garlic cloves, minced
- 1/2 cup finely chopped parsley (substitute 2 tablespoons dried
- 2 Tablespoons finely chopped fresh rosemary
- 1/3 cup plus 2 tablespoons olive oil
Recipe: Sarah Leah Case; Adapted by: Julia Moskin Location: NYT Cooking
1. Preheat oven to 325 degrees. Place squash cubes in large mixing bowl.
2. In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half of this mixture to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
3. Transfer squash to a 9x13 inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with foil and bake for 1 - 1.5 hours, until tender. Uncover and bake until very soft, an additional 45-60 minutes.
4. To finish, brown the top: Turn oven to 350 degrees (or use broiler). Heat squash until sizzling on the bottom and crispy on the top, about 10 minutes.
Maple-Glazed Brussels Sprouts
- 1 ½ pounds brussels sprouts
- ¼ cup olive oil
- ¾ teaspoon sea salt
- ¼ teaspoon (or 10 grinds) black pepper
- 2 tablespoons maple syrup
Trim the brussels sprouts and cut each in half. Toss them in olive oil and black pepper and arrange on a rimmed baking sheet. Sprinkle with sea salt. Roast them at 350F., stirring every 15 minutes. After 30 minutes, drizzle with maple syrup and stir to coat. Bake for an additional 10 minutes, or until a fork pierces easily through. Transfer to a bowl to serve.
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