When Ottolenghi tells you to roast your butternut squash with the peeling on, you listen.
—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.
How many times have our recipes asked us to peel, halve, seed, hold our breath, and cube a butternut squash, as if the stiff hourglass were as easy to slide a knife through as a block of tofu ? There’s even a cottage industry of hacks for making this prep work easier, including microwaving the whole wobbly thing or dousing it in boiling water to help coax the peel off .Photo by JULIA GARTLAND. FOOD STYLIST: ANNA BILLINGSKOG. PROP STYLIST: AMANDA WIDIS., chef, cookbook author, and vegetable shepherd, wrote to me. “Butternut squash skin is actually incredibly delicious when roasted as it gets quite sticky and chewy in a way I particularly enjoy.
His prep is casual, and decidedly not cubed. Instead, he hacks the squash into big chunks, tips them so their skin leans against the hot sheet pan, and roasts them till they blister and brown. All that varies are the co-stars. In
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