Get ready to transform your dinner table with a recipe that's about to become your new obsession! This Buttercup Squash Barnard Inn Style dish is not just a side dish - it's a creamy, aromatic journey that will transport your taste buds to a cozy New England inn. With golden-roasted squash, delicate herbs, and a luxurious cream base, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 buttercup squash
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup vegetable broth
- 1/2 cup cream
Instructions
- Preheat the oven to 400°F (200°C), preparing a baking sheet with parchment paper.
- Carefully wash the buttercup squash, then cut it in half using a sharp chef's knife. Remove the seeds and stringy pulp using a spoon, then cut the squash into 1-inch cubes.
- In a large mixing bowl, toss the squash cubes with olive oil, ensuring each piece is evenly coated. Season with salt and pepper.
- Spread the seasoned squash cubes on the prepared baking sheet in a single layer, ensuring they are not overcrowded to promote even roasting.
- Roast the squash in the preheated oven for 25-30 minutes, turning once halfway through, until the edges are golden brown and the squash is tender.
- While the squash roasts, heat a medium saucepan over medium heat. Add a tablespoon of olive oil and sauté the chopped onions until translucent and soft.
- Add minced garlic and thyme to the onions, cooking for an additional 1-2 minutes until fragrant.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Once the roasted squash is done, transfer the cubes to the saucepan with the broth mixture.
- Gently stir in the cream, allowing the flavors to meld together for 3-5 minutes over low heat.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, garnishing with a sprinkle of fresh thyme or a drizzle of olive oil if desired.
Tips
- Choose a ripe buttercup squash with a dark green, almost black exterior and a button-like stem for the best flavor.
- Use a sharp chef's knife and a sturdy cutting board when preparing the squash to ensure safe and even cubing.
- Don't overcrowd the baking sheet when roasting - this ensures each squash cube gets crispy, caramelized edges.
- For extra depth of flavor, consider adding a pinch of nutmeg or smoked paprika to the seasoning.
- If you prefer a smoother texture, you can blend the roasted squash and broth mixture before adding cream for a velvety soup-like consistency.
- Fresh thyme makes a significant difference - if possible, use fresh herbs instead of dried for a more vibrant flavor profile.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 25mg
