We've made no secret of our unabiding love for Sprouted Kitchen, where Sara Forte serves up tasty delights using local, seasonal ingredients, with some truly pro food photography provided by her husband, Hugh.
This Crusted Butternut Squash is a variation on a pumpkin dish from Plenty, the acclaimed vegetarian cookbook by London restauranteur and food critic Yotam Ottolenghi. You don't get more fall than squash. Easy, quick, and delicious, this, as Sara says, is a "why-haven’t-I-done-this-before?" kind of recipe.
CRUSTED BUTTERNUT SQUASH
Slighty adapted from Ottelenghi’s Plenty
I didn’t write down the recipe, all I had was an iphone picture and a vague memory, so this is my best shot. I believe the original may have had pine nuts in it, which would have been nice. My one regret is that I gave the breadcrumbs a few too many pulses in the processor and they were too fine, I will leave them coarser next time.
1 Butternut Squash (about 2 lbs.)
2 tsp. Olive Oil
1/2 tsp. Fresh Ground Nutmeg
1/3 Cup Fresh Breadcrumbs / Panko
1/2 Cup Grated Parmesan Cheese
1 Minced Garlic Clove
1 Tbsp. Finely Chopped Parsley
1/4 Cup Fresh Thyme Leaves
Salt and Pepper
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