TCnbc Magazine - 11
Ingredients
3 cups 3/4-inch-diced, peeled butternut squash
(from about a 2-lb. squash)
4 medium shallots
2 Tablespoons extra-virgin olive oil
1 Teaspoons chopped fresh rosemary
1 Teaspoon kosher salt
½ Teaspoon granulated sugar
½ Teaspoon freshly ground black pepper
Preparation
1. Position a rack in the center of the oven and heat
the oven to 450°F.
2. Put the squash on a heavy-duty rimmed baking
sheet. Peel and quarter each shallot and add them
to the squash. Drizzle the oil over the vegetables;
toss to coat. Sprinkle the rosemary, salt, sugar, and
pepper over the squash; toss to coat.
3. Distribute the vegetables evenly on the baking
sheet. Roast for 20 minutes. Stir, then continue
roasting until the vegetables are tender and lightly
browned, 10 to 15 minutes more. Before serving,
taste and season with more salt if needed.
Roasted Rosemary Butternut Squash & Shallots
Ingredients
6 medium baking potatoes,
scrubbed and peeled
6 whole eggs
4 cups cream
½ cup chicken or vegetable
stock
3 tbsp chopped fresh parsley
3/4 cup grated parmesan or
cheddar cheese
3 tbsp butter, softened
1 clove of peeled garlic,
flattened with back of a knife
Salt and ground black pepper to
taste
1. Preheat oven to 150°C/300°F/gas 2
2. Slice the potatoes thinly, using a mandolin
slicer or food processor.
3. Combine the cream, eggs and chicken or
vegetable stock, then add parsley and whisk.
4. Butter the bottom and sides of a baking dish
and rub the dish with the garlic clove.
5. Place an overlapping layer of potatoes in the
bottom. Sprinkle with some of the cheese and
salt and pepper.
6. Pour over some of the cream mixture until the
potato layer is covered. Lift potato slices away
from sides of dish so cream is evenly
distributed. Add more layers of potatoes, salt
and pepper, cheese and cream mixture until
dish is full.
7. Cover with foil and bake the dauphinoise
potatoes for about 90 mins or until golden
brown.
Dauphinoise Potatoes