breaking news

Sunset Valley FedEx store linked to Schertz package bomb, police say

Recipe of the Week: Hubbard Squash with Parmesan and Brown Butter

This time of year, you can find all kinds of squash and gourds at local grocery stores, far more than the variety found just 10 or 15 years ago. Hubbard squash is one that you might have decorated with but never cooked.

In last week’s food section, we shared a handful of squash recipes that you could use with pumpkins or other edible gourds, and this recipe is similarly versatile. You could use butternut or acorn squash instead of Hubbard; all of them pair well with the Parmesan and brown butter.

Hubbard Squash with Parmesan and Brown Butter

I can’t think of much that wouldn’t be good with Parmesan and brown butter, actually, but the combination is especially good with roasted winter squash. Use leftovers for a baked pasta — layer the squash with rigatoni or penne cooked firmly al dente, and then shower with grated cheese and bread crumbs.

— David Tanis

2 pounds peeled Hubbard or other winter squash, cut into 1/2-inch slices or a bit thinner

Salt and pepper

Olive oil

3 tablespoons butter

Pinch of crushed red pepper

12 large sage leaves, roughly chopped, or a handful of smaller sage leaves

Arugula or chopped parsley for garnish

A chunk of Parmesan for shaving

Lemon wedges

Heat the oven to 400 degrees. Put the squash slices in a large bowl, season with salt and black pepper, and drizzle with enough olive oil to coat. Toss the squash with your hands to distribute the seasoning, then transfer to two baking sheets and spread out the slices. Roast until the squash is cooked through and the edges are browned here and there, about 15 minutes. (You can roast the squash up to 3 hours in advance and hold it at room temperature.)

Arrange the squash on a warm platter or on individual plates, then quickly make the brown butter sauce: Melt the butter in a small skillet over medium-high heat. Add the crushed red pepper and sage, season with a little salt and black pepper, and whisk the butter and aromatics as the butter begins to bubble and brown. When the butter is foamy and nutty-smelling, in a minute or so, spoon it over the squash. Garnish with a few arugula leaves or chopped parsley and use a sharp vegetable peeler to shave Parmesan over the squash. Serve with lemon wedges.

Makes 6 to 8 servings as a main course, 10 servings as an appetizer.

— From “David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient” by David Tanis (Artisan, $40) Evan Sung

Reader Comments ...

Next Up in Austin360 Eats

Rainey Street live music venue, the Blackheart closing in April
Rainey Street live music venue, the Blackheart closing in April

The Blackheart, one of the few venues in the Rainey Street district that regularly programs live music, will shutter at the end of April after failing to secure a lease renewal on their property. English rock band Temples performs at The Blackheart as part of SXSW 2017. (Tamir Kalifa/ AMERICAN-STATESMAN) The bar, which has been open since...
G-Eazy to play Austin with Lil Uzi Vert, Ty Dolla $ign in August
G-Eazy to play Austin with Lil Uzi Vert, Ty Dolla $ign in August

Rapper G-Eazy announced plans for his new tour on Tuesday and the outing includes an August 9 stop at the Austin360 Amphitheater. G-Eazy performs at the Austin Music Hall in 2016. Suzanne Cordeiro for American-Statesman Along on the ride for this tour are Lil Uzi Vert, Ty Dolla $ign, YBN Nahmir, P-Lo and Murda Beats. Tickets run from $35-$99.50 and...
Postcard from Paris: Chez Papa

Stopping in Paris for a few days on my way to the wine regions of France has become a ritual. There's usually a trip to Willi's Wine Bar on the Right Bank. Willi's has always served exceptional wine, but the cuisine was somewhat rustic. It has recently upped its game in the kitchen, for which I am grateful.  Joel Robuchon's l'Atelier, on the Left...
A treat for lemon lovers and beyond
A treat for lemon lovers and beyond

There are chocolate people, and there are vanilla people. I am a lemon person. Show me a dessert menu, and I’ll choose whatever is flavored with puckery lemon or any of her citrus sisters — lime, tangerine, kumquat, yuzu. Even as a kid, I went for lemon sorbet over the mint chocolate-chip ice cream. The combination of sugar cut with enough...
Unlock the sweet side of cabbage without opening any windows
Unlock the sweet side of cabbage without opening any windows

I have unfortunate childhood memories of cabbage and cabbage soup. When I was a kid, my mother's boiled cabbage would send me running from the house - from the smell. Later, she and at least one of my older sisters spent many unhappy months on the then-trendy cabbage soup diet, complaining with every bite. I've come to love the vegetable in adulthood...
More Stories