I buy every cooking magazine on the shelves. I am addicted to them, as well as to cookbooks. I love to read all the recipes and set aside the ones I would like to make.

This Fine Cooking magazine had many recipes I thought were noteworthy and  this proved to be one of them.

The ingredients caught my eye because I just knew they would all blend together. The butternut squash had just the amount of caramelization and the lemon butter sauce brought it all together so well.

The result was a scrumptious side dish that you will want to make often.

It is definitely going on my Thanksgiving menu this year!

This recipe is courtesy of finecooking.com.

You are going to love this one!

Ingredients for the Butter Squash

2 tbsp. unsalted butter
1 small lemon, skin finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
2 tbsp. olive oil
1 3/4 lbs. butternut squash, peeled and diced into 3/4 inch cubes (about 4 cups)
1/2 tsp. kosher salt plus another 1/2 tsp. set aside
1 medium onion, chopped
5 oz. spinach, stems removed (about 5 packed cups)
1 oz. coarsely grated Parmigiano-Reggiano cheese (about 1/4 cup)
2 tsp. toasted pine nuts

To toast the pine nuts;

Preheat oven to 400.

Place pine nuts on a baking tray. Set the tray in the oven for 5-6 minutes. SET YOUR TIMER! It is very easy to burn the pine nuts, so watch them carefully!

Melt the butter in a small saucepan over medium-low heat. Cook, swirling occasionally, until the butter turns light brown, about 5-6 minutes. 

Remove from the heat and add the lemon zest and juice, swirl to combine.

Heat the oil in a nonstick skillet over medium heat. 

Add the squash and 1/2 tsp. of salt. Toss to combine well.

Cover the pan, leaving the top ajar by about 1 inch. Turn the heat down to medium-low and cook, stirring occasionally, until the squash begins to brown.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and gently pushing down the vegetables back into a single layer so that they have direct contact with the pan.

Cook until the vegetables are tender and browned, about 12- 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute.

Remove the pan from the heat and stir in the cheese and the pine nuts.

Season with remaining salt. 

Eat and savor! Oh so good!

It’s that simple!

I have been interested in preparing a roasted carrot recipe for a long time.

I knew it would be  simple, as it was just a matter of pairing the exact ingredients in order to make it an outstanding dish.

Often I read through several recipes and try to integrate specific ingredients from each one so I can to create my own individual recipe.

This formula is a winner!

By initially pan roasting the carrots, you ensure that caramelization occurs when you place it in the oven.

So simple and scrumptious. This recipe is sure to compliment any main dish you choose to pair with it!

Ingredients for the Roasted Carrots

2 tbsp. olive oil
2 1/2 pounds carrots. halved lengthwise
1 tbsp. butter (or margarine)
2 cloves garlic, chopped
3 cloves garlic, cut into halves
3 sprigs fresh thyme, chopped
3 sprigs fresh oregano, chopped
Juice of one quarter lemon
1/2 tsp. salt
1/4 tsp. pepper

Pre heat oven to 400.

Heat oil in a ovenproof skillet. When very hot (and smokey) add cut carrots. (You may have to do this in batches)

Cook carrots, without moving them for about 5-6 minutes, until they begin to brown. Transfer to a plate.

Brown remaining carrots in the same manner.

When second batch is browned, return the carrots set aside into the skillet.

Add the butter, chopped garlic, garlic halves, lemon juice, thyme, oregano, salt and pepper to the skillet. Mix together well.

Remove carrots from the stove and place into the oven uncovered.

Roast for 12-15 minutes.

It’s that simple!