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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
We love the interplay of the sweet, savory and nutty flavors in Sabrina Ghayour’s take on butternut squash in her cookbook, “Bazaar.” This is our version of her recipe, which also plays up the textural contrast between toasted pine nuts and dense, creamy squash. The butternut is first roasted to caramelize its natural sugars, then is mashed with garlic and red pepper flakes. The mixture is finished on the stovetop to mellow the garlic and intensify the flavors. Ground sumac is a brick red Middle Eastern spice with tart, fruity notes. If not available, stir ½ teaspoon each grated lemon zest and lemon juice into the squash before transferring to a serving dish.
pound butternut squash, peeled, seeded and cut into 1½-inch chunks
tablespoons extra-virgin olive oil, plus more to serve
Delicious and easy, this dish ends up as something greater than the sum of its parts. At the end, I folded in softly roasted garlic that cooked in a foil packet alongside the squash and used only one fresh clove when mashing. This was unnecessary but very good.
I didn't like the texture of the smashed roasted squash cubes, so I pulsed it in the food processor. It became fluffy and light. This was an unexpected delight of flavors! A keeper!
Nice vegetarian dish. Gives a lot of flavor to butternut squash.
don't like gourds, too sweet and too much work, but this was spectacular.
Easy and delicious. I should have reduced the amount of red pepper flakes as it was hotter than I like. This was easily solved with some Greek yogurt. I will make this again. Thanks for the recipe.
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