Butternut Squash with Rosemary and Tomatoes

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So when I moved to Philadelphia from Rochester NY, I remember thinking “well, at least I’ll have a mild winter!” Because in my experience, it has always been a wimpy season here. When I was at Villanova, every winter was a solid 20-40 degrees and it rarely snowed. When it did snow, it was like.. maybe 2 inches and everything would straight up SHUT DOWN.  So, it wasn’t completely out of order to think I could have a nicer, breezier version of the boreal bullshit of the upstate NY/Canada freeze. Right? Nope.

Cue record-breaking cold. Cue the Polar Vortex (which sounds like a Super Mario Land level with a penguin/abominable snowman boss or something).  Sure, I’ve definitely got an arctic leg-up on these hoagie-eaters, but I’m less than thrilled to have brought the North down with me this year.  It’s not a big deal, but:

This dish will warm your belly and it goes beautifully with meat, fish, or salad.  I’ve made this several times this winter and will continue to make it because, time and time again, it has proved itself to be a veritable mouth-party.

Ingredients:

1 lb butternut squash, cut into 1-2 inch cubes
1-2 beefsteak tomatoes, diced (roughly 1+1/2 cups)
1 large onion, diced  (roughly 1 cup)
2 tbsp fresh rosemary
3 tbsp butter, divided
1/4 tsp salt
salt and pepper to taste
rosemary sprig, garnish (0ptional)

Directions:

1. In a large pot on high heat, boil squash for in water for 30 minutes and then let simmer on medium-low heat for 10 minutes until squash is soft enough to pierce with a fork all the way through.

2. In the meantime, melt 1 tbsp of butter in a medium pan at medium-high heat.  Add onions and tomatoes and cook for a few minutes, stirring occasionally.  When tomatoes start to break down and the onions start to brown, add fresh rosemary and stir for 1-2 minutes. Take off heat and set aside.

3. Drain squash. Pour it back into the pot and mash into mush with a potato masher. Return to stove and set to low heat. Stir in the tomato onion rosemary mixture. Add salt and the remaining 2 tbsp butter.

4. When everything is fully incorporated, take off heat.  Garnish each serving with a sprig of rosemary and serve!  Salt and pepper to taste.

BONUS: If you have leftovers, this makes an amazing soup.  Just add chicken broth.

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yes:

Honey Ginger Rosemary Cocktail

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This right here is called the Honey Tree.  I got this one from my bud Katie Hearn while visiting her and our friends in Philly. The honey whiskey and ginger ale are a gorgeous combination and the rosemary is very subtle taste but you can smell it with every sip. PERFECT fall cocktail.

Ingredients:

1.5 oz Jack Daniels honey whiskey
5 oz diet ginger ale
1 sprig rosemary

Combine ingredients, stir, and serve.