Half Your Plate with Chef Michael Smith: Cinnamon Roast Butternut Squash and Apples

Half Your Plate with Chef Michael Smith: Cinnamon Roast Butternut Squash and Apples

Hi, I’m Chef Michael Smith And here’s how to unlock the sweet, sweet flavour of a rock hard butternut squash with a long slow roast Here’s how to fill half your plate First, preheat your oven to 375 degrees and turn on your convection fan if you have one It will speed things up and help the squash cook evenly Next, prep the squash Sometimes you’ll discover a heavy, wooden stem attached If so just give it a good wack with the back of your knife, knock it right off Then peel away with a standard issue vegetable peeler Next, the seeds They’re inside this characteristic bulge, so for ease of handling cut in half here, and here Now scrape out the seeds And chop into bite sized pieces Now toss everything, but the green onions together Two of your favourite apples two diced onions one cup of walnut halves or pieces one tbsp. of cinnamon one tsp of salt lots of freshly ground pepper two tbsp. of vegetable oil and tumble into a large roasting pan And roast, slowly, patiently, deliciously Because a couple different things will happen while you wait First, the squash’s rock hard texture will morph into tenderness and its naturally healthy sugars will emerge and caramelize This will take an hour or so Butternut squash A great source of fibre and lots of various vitamins, minerals and other micronutrients At the supermarket look for Canadian grown, firm almost rock hard squashes that feel heavy At home, don’t refrigerate, you can keep butternut squash up to 3 months in a dark cool spot And two thinly sliced green onions Tasty, sweet and nutty, there’s a reason why this is the world’s favourite winter squash And that cinnamon, it works so well here But hey, this isn’t the only thing you can do with a butternut squash. How about a southwestern twist? Drop the apples, walnuts and cinnamon and sub in bell peppers and chili powder Toss in a chorizo sausage too and of course, finish with lots of cilantro Or, how about some Indian flare? You can try a rif on aloo-gobi, featuring a head of cauliflower florets and lots of curry powder instead Bottom line butternut squash is a deliciously nutty way to fill half your plate

Comments (5)

  1. I can't wait to try the first two versions of this. Butternut squash is one of our fav veggies and this sounds wonderful.

  2. We sugar feed some of our Butternut squash and then use them to make squash dumplings, same as apple dumplings on chopped squash inside the pie dough pockets. A much deeper richer flavor. If anyone wants to know how to sugar feed squash or pumpkins send me a PM.

  3. Awww he is getting old on me. I love him

  4. Why veg oil instead of olive oil

  5. He is wonderful. He has a warm and enthusiastic way that doesn’t shout. His food looks superb.

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