Roasted Butternut Squash

It has been 6 weeks since I posted something fun and tasty. I do apologize. Have been extra busy in all aspects of life, kids, work, work, work, kids. Then that darn cooking block (chef's have cooking blocks like writers have writers block). Finally, a week ago, I had a flavor flash go through my head and a new recipe was born and tested on the same day.

Still on the eating healthy kick, I came up with a flavorful and healthy idea that I served with grilled Rainbow Trout. I took one butternut squash, cut into quarters, cleaned out the seeds, rubbed some olive oil on it and through it in a 400 degree oven. I let it roast for 45 minutes(time can vary depending on size of squash), then squeezed the sides to test softness. Really soft means it is done, pull from oven and set out to cool some.

Once cook enough to handle, scoop out the flesh into a bowl, discard the skins. Have a hand held stick blender or mixer and begin to puree the squash. Add milk, soy sauce, sriracha and garlic. Add some Salt and Pepper. Scrape contents into a sauce pan, put on stove at medium low heat. Add the scallions and corn, mix until it gets nice and hot. Taste test it to ensure enough salt and pepper has been added. Serve immediately.

This dish was a hit. You get roasted and sweet flavors from the squash, some nice onion notes, a hint of soy sauce and a nice crunch from the corn. Enjoy!

1 Butternut squash
2 cloves garlic chopped fine
1-2 cups frozen corn
1 TB soy sauce
1/4 to 1/2 tsp sriracha
1/4 cup of milk
1/4 cup thin sliced green onion(scallions)
salt and pepper to taste