"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Monday, September 1, 2008

Roasted Butternut Squash and Spinach with Toasted Almond Dressing

The head notes for Roasted Butternut Squash and Spinach with Toasted Almond Dressing say "with just five basic ingredients, this dish has amazing complexity."

I'm going to go a little further and say "with just five basic ingredients, this dish kicks ass."

It is SO GOOD! Don says it's comfort food, and people, usually vegetables do not = comfort food.

Here's the basic idea. You roast squash (it doesn't have to be butternut squash--I actually used acorn squash), and let it cool. Saute a lot of chopped almonds in olive oil, and drain the oil. Add a little lemon juice, salt and pepper to the oil, then toss with raw spinach, squash and almonds. I was a little worried that it would be too spinach-y (I find raw spinach awkward to eat) but the oil, lemon juice and salt do a great job of wilting the spinach to manageable proportions.

Some of the dishes that I make in the gourmet cookbook are one-time-only events. But this one is destined to be a regular in our kitchen.


Anonymous said...

Is this the new "mac-and-cheese"?

Melissa Bach Palladino said...

I can't exactly say it's lower in fat (with the oil and the almonds), but it's gotta be healthier! Having had the leftovers, I CAN say it's best right after you cook it--the almonds get a little soft as they sit. Still delicious though.