Here's a perfect fall side dish. In my cookbook
Picture Perfect Parties I have a recipe for the most delicious condiment, Charmoula. Charmoula is an herby pesto, perfect for soup, fish, meat and side dishes like roasted vegetables. I recently thought to toss it into my favorite fall vegetable: butternut squash. No surprise... it was absolutely delicious! This side is perfect for a chilly fall evening with a roast chicken or roast beef.
First things first, make up a batch of Charmoula...Charmoula1 cup fresh Italian parsley1 cup fresh cilantro2 inch piece of ginger3 cloves of garlicJuice of 1 lemon1 cup of oilSalt and pepper2 teaspoons coriander seedsPreparation:In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute*Note is a great herby spicy sauce great with meat and fish, one of my go to recipes*Note this is best made a day ahead, along with the Charmoula, and stored covered in the refrigerator over night.
Roasted Butternut Squash with CharmoulaServes 4Preheat oven to 400 degrees F4 cups of cubed squash (cubes should be about 2 inches square)4 tablespoons of prepared charmoula3 tablespoons of olive oil1 teaspoon of saltPreparation:Combine the Charmoula, oil and salt in a large bowl.
Add the cubed squash and toss with a spoon
Place the marinated squash into a 12"x 8" baking dish.
Place into the oven for 1 hour until golden brown.Serve warm#Sundaysupper: Chicken with Hot Peach Jam, Pickled Watermelon Rind, Collards with smokey mushroom salt, Roast Butternut Squash with Charmoulait was a really delicious Sunday Supper!
