Squash is one of my favorite remedies for surviving East Coast winters. Caramelized juices, from all varieties, are constantly dripping over the bottom rack of my oven. It’s just the warmth I need to make my little apartment cozier.
Here, you’ll find a recipe that features one of my favorites — butternut, both its seeds and its flesh.
It’s a garlicky dish the works as a side to plenty of hearty winter meals. I also love it slathered across slices of crusty toast.
No matter the execution, the seeds lend a nice crunch. Use the leftovers to top salads or simply snack on.
When eating Italian, I feel like I’m often on an Easter egg hunt. Like my little nieces and nephews this past weekend, I am on a search. Only this search is for the garlic. And when my fork and spoon come across a clove, rejoice, my taste buds do. I am one who can never get enough garlic. Hence the 20+ cloves that went into this eggplant dish.
There are instances where, yes, I admit, you can go overboard on garlic. But with eggplant, I find that rarely rings true. Like it does with oil, eggplant is a sponge for flavor. The sweetness of sautéed or roasted garlic is often what I bring out to get soaked up.
Here, the eggplant and garlic is paired with a bite of arugula and sun-dried tomatoes. It’s a flavorful dish that holds up well to whole grains or pasta. Enjoy with others if you don’t want your flavorful perfume to go noticed.