This comforting, but light side dish is perfect alongside heavier meat entrees this time of year. Chef Bron Lindsey of Adele's uses three types of seasonal squash in this simple, yet delicious recipe.
Ingredients
For the soubise
- 2 white onions, peeled and julienned
- 8 ounces unsalted butter
- 3 cups buttermilk
For the Squash
- 1 acorn squash, peeled, seeded, and diced
- 1 butternut squash, peeled, seeded, and diced
- 1 delicata squash, seeded and diced
- 3/4 cups olive oil
- 1 quart soubise
- salt and pepper
For assembly
- 2 tablespoons unsalted butter
- 1 cup manchego cheese, shredded
- 2 tablespoons rosemary, chopped
Preparation
1. To make soubise: Add onions and butter to medium saucepan and cook over medium-high heat until almost caramelized. Transfer to blender and puree while slowly adding buttermilk until blended.
2. To make squash: Preheat oven to 350F. In large bowl, add squash, olive oil, salt, and pepper and toss to coat. Spread squash evenly on baking sheet and roast 20 minutes until fork tender.
3. To assemble: Add butter and squash to large saute pan and cook until heated through. Add soubise to coat. Serve topped with cheese and rosemary.
