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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
- Preheat oven to 425º F.
- Peel the squash. I find the easiest way to do this is with a good potato peeler.
- Cut it in half and remove seeds with a spoon, being sure to get all the bright orange membranes as well.
- 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.
- In a large bowl, toss together the brown sugar and cinnamon and seasonings and stir in the olive oil.
- Add the squash cubes and stir until all are coated.
- 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
- 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)
- 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.
- Drain remaining water from pan and add garlic, a drizzle of Avocado Oil and lemon zest.
- Leave on medium heat for just a minute or two to soften the garlic and heat the oil.
- 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.