Jamie Stoneham (Gorman Heritage Farm, Evendale, Ohio)
Serves 6
Butternut squash is a hard-shell squash similar to pumpkins and gourds. Commonly, these cool weather gems have a tender, sweet center that is delightful when roasted. We like to pair our Nasturtium-Chive Potato Soup (this page) with this dish, because the bite of the nasturtium and the starch of the potatoes blend beautifully.
2 tablespoons unsalted butter
2 medium-sized butternut squash, sliced and cubed ½-inch thick
6–8 ounces bleu cheese, crumbled
⅓ cup balsamic vinegar
¼ cup maple syrup
1 tablespoon minced fresh rosemary leaves
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon freshly cracked black pepper
2 cloves garlic, paste or minced (see Chef’s Tips on garlic, this page)
2½ tablespoons blended oil (see Chef’s Tips on blended oil, this page)
Melt butter in a preheated, stainless steel saucepan on medium heat just until it starts to brown and smells nutty (be careful, because the butter will very easily burn during this stage).
Add in cubed butternut squash, and sauté, covered, for 15 minutes or until it is beginning to become fork-tender.
Mix together all the ingredients and whisk until combined.
Mix the glaze into the saucepan with the squash, and sauté for 10 more minutes or until soft, but not mushy. Stir occasionally. Serve on top of a bed of pasta, couscous, or rice. Top with bleu cheese crumbles.