Thursday, March 12, 2015

Squash and Asparagus

Squash and Asparagus are two of my favourite vegetables.
My Daughter in Law gave me a new recipe for roasting squash and I used an old standby for the Asparagus.

For the Squash
  • 1 large Butternut squash
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • salt to taste
  • a pinch cayenne
  • 2 tablespoons olive oil

    1. Preheat oven to 425º F.
    2. Peel the squash.  I find the easiest way to do this is with a good potato peeler.
    3. Cut it in half and remove seeds with a spoon, being sure to get all the bright orange membranes as well.
    4. Using a large knife, cut squash into cubes.  When making this for guests, I only use the uniformly cut cubes and save the uneven bits for soup.
    5. In a large bowl, toss together the brown sugar and cinnamon and seasonings and stir in the olive oil.
    6. Add the squash cubes and stir until all are coated.
    7. Spread squash on parchment paper lined baking sheet and bake at 425º for around 15 minutes or until tender and beginning to brown.
    For the Asparagus
    • 1 bunch Asparagus
    • 1/4 cup water
    • Avocado oil*
    • 1 clove garlic minced
    •  1 tablespoon lemon zest
    1. Trim asparagus ends by snapping them off about 1 inch from the bottom. (there's a debate between snapping and cutting the ends off. I was told if it snaps when bent, you have trimmed away the right amount so that the woody part is discarded and the stalk is tender right to the end)
    2. Put water in shallow pan, add the asparagus, cover  and simmer gently until stalks are bright green and tender when you insert a knife tip into a stalk,   It's better to undercook asparagus than to overcook it.
    3. Drain remaining water from pan and add garlic, a drizzle of Avocado Oil and lemon zest.
    4. Leave on medium heat for just a minute or two to soften the garlic and heat the oil.
    5. Plate the squash and asparagus on a platter and serve.

    *Avocado Oil can be purchased at most grocery stores. It is a silky textured oil with lemon juice added and is delicious drizzled on vegetables or salads.

    Note: I love salt on my food but do not miss it on vegetables like broccoli, asparagus, peas or cauliflower.


    1. Mrs Britain would love this. I'm not mad about veg, personally, but I have to say it looks/sounds delicious!

    2. Do you keep the asparagus in the pan, while you are browning the garlic? I also like to add salt to my roasted vegetables, but I usually use coarse salt - I like the look of the big grains.

      1. Yes I do, it only takes a minute to soften the garlic.

      2. Yes I do, it only takes a minute to soften the garlic.