Roasted Butternut Squash

Roasted Butternut Squash

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Roasted Butternut Squash and Cauliflower with Brussles Sprout Leaves, Golden Raisins, Bacon and Parmesan Cheese

 For 8-10 servings

  • One whole butternut squash, peeled, seeded and diced into ½ in cubes and roasted with olive oil until tender
  • 4 cups of cauliflower broken into small florets and roasted in olive oil until browned
  • ½ lb sliced bacon chopped and rendered until just crispy
  • one cup golden raisins plumped (simmered) in white wine)
  • ½ lb of brussel sprout leaves blanched, shocked in ice water and drained
  • one cup freshly grated Parmesan cheese

The above can be prepared up to a day ahead.  To serve:

  •  
    1. Saute all of the above ingredients except cheese until hot
    2. Season with salt & pepper
    3. serve in large serving bowl with Parmesan cheese sprinkled over the top
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