When it is really hot and sweaty outside…say mid-July, I find myself reminiscing about cooler weather and all the food that goes along with it. Thick and hearty stews, braised meats and yes, roasted vegetables. I swear that you can roast anything with a great result (I am going to be experimenting with beets this weekend if all goes well).
Here is one of my favourites…butternut squash with rosemary and maple syrup. You can serve this as a delicious side or it can also work as a filling for some beautiful stuffed pasta.
Maple Roasted Butternut Squash with Rosemary
- 1 or 2 butternut squash, depending on how many people you are feeding
- large glug of olive oil
- coarse salt and fresh ground pepper
- 1/8 – 1/4 c. maple syrup (depending on how much squash you are using) + 1 tsp.
- 1/4 tsp. fresh ginger, grated (optional…also optional to add more if you love it)
- 4-6 sprigs of rosemary
We are so lucky…some good friends generously invited us to spend the weekend with them in Whistler. As a thank you, I offered to take Chez Wittmann on the road and prepare a feast for Saturday night’s dinner. I took full advantage of the beautiful kitchen and our large appetites, built up from an afternoon paddle on the lake, to create a menu that could safely be considered “rich”.
Chez Wittmann 