We tend
to associate vinaigrettes with salad, but they actually are an easy — and
speedy — way to add tons of flavor to all manner of dishes.
One of
my favorites is roasted vegetables. Too often, we only season roasted veggies
before they go into the oven. While this certainly can produce delicious
results, it can be limiting. By adding the snack seasonings before the vegetables are
roasted, you effectively rule out any delicate flavors that can't hold up to a
sustained heat for a prolonged period.
And
that's where a vinaigrette comes in for this easy roasted butternut squash
recipe that's perfect for Thanksgiving. We start by oiling some cubed butternut
squash, then roasting it until lightly browned outside and tender inside. Only
once it's fully cooked do we season it. And for that we use a lightly warmed
lemon vinaigrette spiked with toasted cumin and fennel seeds.
The
result is intensely flavorful and incredibly balanced. And the best part is
that it takes almost no extra time or effort than traditional roasting.
Leave snack seasoning to the end for a better butternut!
source: http://www.theeagle.com
