Butternut Squash With Garlic Crema

It’s fall and so I use every excuse I can to include Squash in my plans. I find Butternut to be the best bang for your buck, and time- it’s a quick peel/clean and chop which is great when I am making multiple dishes for clients. Instead of cubes I prefer to do my butternut squash in half moons. I peel the entire squash, cut off the rounded section and then cut the neck in half. Slice it about 2’ thick, and then repeat this with the seeded section of the squash. I toss with salt, pepper, oil and a tsp of maple syrup. I then lay on a baking sheet and cook at 400 degrees for about 25minutes or until nice and brown. 

While cooking I make the Crema with the soaked cashews, garlic and lemon juice. Super simple and a perfect complement to the squash. I find it helps to cut the sweetness of the squash and brings out a deeper flavour profile. 

I lay the squash on a platter, you could do it on top of radicchio or another bitter green and then drizzle the Crema on top just before serving! It’s a serious hit and always seems to be a new way to look at serving squash! 

Also with this squash dish, if you have Harissa available at your store I highly recommend trying it. I squeeze a bit into the bowl and lightly coat the pieces (it can be spicy so be advised!). It adds a nice smoky flavour to the dish.