Esta es una exhibición prevé de cómo se va ver la receta de 'Roasted Butternut Squash with Curry and White Raisins' imprimido.

Receta Roasted Butternut Squash with Curry and White Raisins
by Marisa Musto

Roasted Butternut Squash with Curry and White Raisins
Calificación: 4.7/5
Avg. 4.7/5 3 votos
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 1 large butternut squash, diced
  • Olive oil, salt and pepper to season for roasting
  • ½ cup white raisins
  • 1 tsp fresh thyme leaves
  • ½ tsp curry powder
  • 2 Tablespoons diced pancetta
  • 1 shallot, diced
  • A drizzle of extra virgin olive oil to finish

Direcciones

  1. Preheat oven to 375 degrees F. On a sheet tray, spread out butternut squash and season with salt, pepper, and a drizzle of regular olive oil; mix all together. Put in the oven until the squash is tender and starts to brown, about 30 minutes.
  2. While the squash is roasting, sauté pancetta. Once some of the fat has rendered from the pancetta, add the diced shallot and cook until pancetta is slightly crispy and shallot is translucent.
  3. In a bowl, mix roasted squash, sautéed pancetta and shallots, and all other ingredients together; finish with a drizzle of extra virgin olive oil. Serve as a side dish with pork or as a crostini topping.