Baked Squash
Author: 
Recipe type: Side Dish
Cook time: 
Total time: 
Serves: 4
 
This recipe is versatile and vibrant. It can be scaled up for a crowd or for leftovers, which, beyond lunch, taste great smashed onto toast or mixed into savory steel-cut oats for breakfast the next day. To complete the meal, I like to serve the baked squash with a rustic sourdough bread or a cooked whole grain like barley or quinoa for sopping up the juices, along with a simple side salad of tender baby lettuces lightly coated with lemon juice, olive oil, and flaky salt. If you’re searching for crunch to contrast with the tender squash, a sprinkle of chopped nuts or toasted coconut chips before serving is just the ticket.
Ingredients
  • ¼ cup unsalted butter One 2–3 lb red kuri or
  • buttercup or kabocha squash, seeded, peeled, and sliced into 8 large pieces
  • 1 onion, sliced
  • 2 cloves garlic, peeled and sliced
  • 1 red Thai chili, seeded and minced, plus more for garnish
  • 1 Tbsp minced fresh ginger 6 oz feta, thickly sliced into
  • 8 slabs
  • 1 Tbsp honey
  • ¼ cup torn fresh cilantro
Instructions
  1. Preheat the oven to 375°F. In a medium saucepan, heat the butter over medium heat until it is golden brown and nutty in aroma, about 5 to 8 minutes. Immediately transfer it to a small bowl, including the brown bits, which have a lot of great flavor. In a
  2. - × 13-inch ceramic or glass baking dish, coat the squash, onion, garlic, chili, and ginger with the brown butter. Place the squash cup side-up and add a slab of feta to each piece.
  3. Bake for 35 to 45 minutes, until the squash is tender and the feta is beginning to brown. Fire it under the broiler for a minute, watching carefully, for a deeper golden-brown color on the feta, if desired.
  4. If you are eating this immediately, drizzle the squash with honey, sprinkle it with cilantro, and garnish with additional chili. Serve warm.
  5. If you are taking this to go, pack a serving in a container and refrigerate it until you are ready to take it with you. Keep it in the work refrigerator or stored with a cooler pack in your lunch bag until you are ready to reheat, if desired, and eat it
Notes
* BUMP UP THE PROTEIN
Add a bed of 2 cups of cooked white beans or chickpeas and splash of water (or white wine) to the bottom of your baking dish before topping with squash and baking. Or nestle 4 raw turkey sausages in between the squash before baking; they will cook in the same amount of time as everything else.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/cookbook-corner-modern-lunch-by-allison-day/