Dinner tonight consisted of roasted butternut squash, sauteed cremini mushrooms, and hashed brussels sprouts with poppy seeds and lemon. The brussels sprouts came from Orngette and they were great. I added a touch more salt than she calls for, but other than that I followed her recipe exactly.
The squash is simply roasted with some olive oil, cinnamon, smoked paprika, salt, pepper and sugar. I sliced it diagonally before baking, letting the spiced olive oil seep down into the cuts.
They were baked at 350Âº until soft, then held in a 200Âº oven until I was ready to plate. The sugar creates a nice sweet crunch, and the slices make it cook a bit faster.
The mushrooms were cooked in olive oil, salt, oregano and thyme over high heat. They were finished with a splash white wine (since I already had it open for the sprouts), and a drizzle of balsamic and some cracked black pepper.
Everything went over well, but Stewart said that he prefers my other sprout recipe over this one. Since I’m an equal opportunity sprout lover, I’ll take ‘em any way I get ‘em.