Every summer, starting in June, we start picking fruits and vegetables at the local farms. The picking season in most farms start with strawberries and the last vegetables to pick are the winter squashes, they have a huge variety at the farm. They grow squashes of all sizes, tiny pumpkins and squashes and giant ones, really sweet, almost fit for a dessert type to less sweet ones. The colours just reflect what you see in nature around that time of the year, everything from dark green to vibrant orange is available. After enjoying fresh, local, delicious fruits and veggies all summer, it’s hard to go to the produce store to buy vegetables.
Thankfully, squashes last a long time when kept in a cool, dry place and we get to enjoy it for months after picking them. I love to incorporate winter squash into all sorts of dishes, from cakes to breads to lasagne but if we had to choose a favourite, this recipe would definitely be the one. This year we made it more than any other squash recipe combined; it’s easy, versatile and goes beautifully with all kinds of main courses.
Adapted from Kalyn’s Kitchen
- 1 medium butternut squash
- Garlic infused extra-virgin olive oil
- 2 tsp fresh rosemary
- Sea salt and fresh ground black pepper to taste
- ½ cup hazelnuts (skin on), coarsely chopped
- 1/3 cup Gorgonzola cheese
Preheat the oven to 425F. Peel and halve the butternut squash, remove the seeds and cut it into 1 inch pieces, transfer to the baking tray and toss with the olive oil, rosemary and season with salt and pepper. Bake for about 35 minutes or until the squash is tender and lightly caramelized, add the chopped hazelnuts and bake for another 5-10 minutes or so. Remove from the oven and let it cool for a few minutes, transfer to a serving bowl, add the gorgonzola and serve warm.