by Gayle Squires, Kosher Camembert.com
I found this recipe in the The Southwest (Williams-Sonoma New American Cooking) cookbook when I was planning the menu for a Mexican/Tex-Mex dinner, complete with vegetarian empanadas, guacamole, and salpicon. The original recipe calls for whole squash, but it’s a lot easier with pre-cut and peeled squash chunks. I made enough for 10 as a side dish but this recipe is just a guideline – make as much as you want. If you have an immersion blender, this is the time to take it out. I unfortunately no longer have one: midway through this squash, mine hit its inevitable fate when the motor stripped the internal plastic gear. I had to complete the recipe by hand. And that’s why it’s called a “mash” rather than a purée.
3-4 lbs butternut squash chunks or 2 good sized butternut squashes
3 heads garlic
1 red onion
3 Tablespoons + 1 Tablespoon + 3 Tablespoons olive oil
Salt and pepper
3 Tablespoons balsamic vinegar (or to taste)
Prep. Preheat oven to 375ºF. If using whole squashes, cut them in half lengthwise, scoop out the seeds, drizzle with the first 3T olive oil, sprinkle with salt and pepper, and place, cut side up on a parchment-covered cookie sheet . If using pre-cut squash, toss in a big bowl with olive oil, salt, and pepper. Slice the tops off of the garlic, drizzle with 1T olive oil and salt, and wrap in aluminum foil. Also, cut the onion into about 6 chunks and separate the layers. Mix onions with balsamic vinegar and the last 3T olive oil. Set aside.
Roast. Put the squash and garlic in the oven. Roast the squash until soft, about an hour (sometimes more) for a whole squash and about 45 minutes for squash chunks. The garlic takes about 30-45 minutes. Check both every 15 minutes or so, especially the garlic because it’s pretty easy for it to burn.
Keep roasting. Around the time you take the garlic out of the oven, put the onions on a second parchment-covered cookie sheet and put them in oven. Roast for about 15 minutes until the onions start to brown and crisp up. If you can time it right, they should come out around the same time as the squash. But that’s a big if.
Purée (or mash!). Get your immersion blender ready. If you roasted the squash whole, scoop it out of the skin into a bowl. If you used pre-cut squash, also scoop it into a bowl. Squeeze the roasted garlic from its skin and add it to the squash. Use your immersion blender to purée the squash and garlic. If your immersion blender decides to poop out just before using it, a potato masher works almost as well, but it won’t be as smooth.
Mix it up. Add the onions and any remaining balsamic and stir with the squash.
Eat. Serve warm.
Recipes: Side Dishes, Squash, Parve, Kosher