It’s that time of year again! Burns Night is approaching! A night to celebrate the works of Scottish poet Robert Burns; but for most of the people I know, it is a night for drinking.
Last year I made a dessert for the occasion; this year I decided to focus on the savory. This recipe is a simple way to do something a little different with roasted vegetables. If you are planning a Burns Night dinner think of including this on your table. Or if you are a traditionalist, you can roast your ‘neeps’ (turnips) in the same manner.
This recipe was born partly out of a desire to clear out my cupboards. Hubs has a bottle of scotch that he doesn’t care for. It is decent quality, but he just doesn’t like to drink it. Therefore, he has dubbed it my ‘cooking scotch,’ taken it out of the liquor cabinet, and placed it in the kitchen; where it is now taking up limited real estate. But still, it is scotch and I can’t pour it down the drain.
If you are roasting a lot of root vegetables and need more ‘sauce’ just keep the olive oil and scotch in equal portions and increase the amount.
Peel the squash and cut it into cubes.
Whisk the oil and scotch together until the mixture is cloudy.
Toss with the squash and sprinkle with salt. Roast in the oven for 35-45 minutes, flipping halfway through.
Recipe serves 4
- 1 butternut squash
- 1 tablespoons scotch (or any other whiskey)
- 1 tablespoons olive oil
- Preheat oven to 400° F (200° C).
- Peel butternut squash and cut into cubes.
- Whisk together scotch and olive oil until it becomes cloudy.
- Toss the scotch mixture with the squash cubes and lightly salt.
- Place in a single layer in a pan and roast for 35-45 minutes, flipping occasionally.