I'm getting my cooking mojo back slowly. It helps that I am not longer doing large chemical syntheses in lab. Anyway, I got a trial copy of "Cook's Country" magazine in the mail today. This is the sister publication to "Cook's Illustrated". In the past, the recipes tended to be very retro, down-home style stuff, but now it seems like it's more diverse, with a greater emphasis on easy recipes. (Nonetheless, there are still a lot of pork and meatloaf recipes)
After my last few Recipe Geek disasters (including a few that went un-blogged), I wanted something that would actually work as described. I've made the mistake of not trusting my instincts and then regretting it. Every recipe from the America's Test Kitchen folks gets tested and optimized multiple times, so you don't have to worry about using the wrong oven temperature, improper procedures, etc.
There was a recipe for Glazed Butternut Squash which caught my eye, since I had three butternut squash on the counter. (What can I say, I got a good deal at the farmer's market!)
Here it is, since I can't include a link
Glazed Butternut Squash
1 butternut squash, peeled and cut into 1 inch cubes
3 tablespoons butter, melted
1/4 cup packed brown sugar
1/2 tsp salt
1/4 tsp pepper
1 tsp apple cider vinegar
Adjust the oven rack to the middle level in the oven. Heat oven to 425F. Line a cookie sheet with foil. Toss squash cubes with butter/sugar/salt/pepper until mixed thoroughly. Place on cookie sheet and bake for 45 minutes, stirring every 15 minutes. Remove squash from oven and sprinkle with vinegar.
This recipe works exactly as described. I'd expect nothing less from the recipe geeks at America's Test Kitchen. The squash was tasty, tender, and not dried out, and it looked very pretty. It was a bit too sweet, so if I made it again I'd use a bit less butter and sugar. The vinegar sounds like a weird thing to add, but it did give it a nice zing and balanced the sweetness. I might try lemon juice next time - it would do the same thing but give a touch of lemon flavor.