Roasted butternut squash with prunes, walnuts and sage
ByronTalbott · ♥ 844 likes · 40.2K views · 3 min video
Read about winter squash and pumpkin in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup butternut squash
- 1 tbsp diced butter
- 2–3 whole dried prunes
- 4–5 leaves chiffonade sage
- 5–6 whole walnuts
Bring water to a boil and blanch the butternut squash, slightly undercooking it.
Gather the sliced prunes, chiffonade sage and diced butter.
Roast the blanched squash with the butter in a roasting pan on high heat for a caramelized flavour and colour.
- salt
Once the squash has some colour, add the walnuts, prunes, sage and a little salt to counterbalance the sweetness.
Adding walnuts, prunes, sage and salt