Roasted Butternut Squash with Goat Cheese, Pecans, and Maple
Appears in Cook's Illustrated January/February 2014
For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.
WHY THIS RECIPE WORKS
Taking a cue from famed chef Yotam Ottolenghi, we sought to create a savory recipe for roasted butternut squash that was simple and presentation-worthy. We chose to peel the squash thoroughly to remove not only the tough outer skin but also...