Gathering around the table when there is a chill in the air brings family together. These crisp autumn days call for a pretty setting and good food to put on the plates. Fall produce is abundant now, with winter squashes coming into the stores and produce stands. This butternut squash recipe from the Cookish cookbook from Milk Street is a great way to showcase this wonderful vegetable.
The dish is a new and interesting flavor. First cut up the butternut squash, then roast until it is nicely browned.
Toss with the hoisin sauce ingredients and serve, yep just that easy. I didn’t have any actual hoisin, so I used the substitute I’ve used before of equal parts peanut butter and molasses. It made a nicely nutty, slightly sweet squash dish. If you’d like this recipe, I’ve linked the Milk Street pdf for it – Roasted Butternut Squash with Hoisin and Chives. Find more interesting flavors with easy to cook recipes in Cookish.
A tasty and easy main dish that would go nicely with the squash is a slow roasted pork shoulder, also called a Boston butt roast. I discovered this black bean garlic sauce at Milk Street, and I have been using it in different ways as it is full of flavor. This time, I rubbed it all over the roast, then put it in a 250º oven for 8 hours, fat cap up. The slow roasting creates a juicy and flavorful roast with a nice bark.
You can get Milk Street New Rules on Amazon, and have a peek at Milk Street: Tuesday Nights cookbook for fast and easy meals. This Taiwanese 5 Spice Pork dish from the Tuesday Nights book is now in our regular rotation. It is so good, and I’ve made it often enough that I almost have the recipe memorized!
Find wonderful recipes on the Milk Street Website, along with exotic spices and more to take your meals to a new level. Take advantage of weekly free recipes. or join the community to access cooking school videos, all the recipes, and more.
Now the fun news, the newest cookbook from the creative cooks at Milk Street concentrates on Vegetables. There are many ways to put vegetables in the center of your plate. Here in the U.S., meat has been the focus of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. Learn how winter vegetable stews could taste light and bright, not hearty and heavy. Try eggplant and potatoes with punched up flavor using whole spices. Make a zucchini dish fit for a main course enriched by ricotta cheese and lemon. There are 250 recipes of fresh ideas for everything from side dish pleasers to meatless main dishes. It will publish in November, and the wonderful folks at Milk Street are giving away a copy of this hardbound book to someone reading this post!
Leave a comment on this post, tell us your favorite vegetable side dish or main course, then click on the Rafflecopter button below to enter the drawing.
Happy Thanksgiving Weekend to my Canadian Readers!