Inspiration for new recipes comes from many places- old books, restaurants and often from just seeing an image. Such is the case in today's recipe. To be honest I'm not even sure when or where I saw this particular image, but it has been in my mind for some time.
We roast butternut squash all the time, often in the form of small cubes. So why not make ribbons out of the raw squash and roast the ribbons? I could see the argument the moment I picked up the squash to make the ribbon- it's not so easy to make ribbons out of big, heavy, shapely gourd. However, if you cut the squash into manageable size pieces you will find the ribbons are quite easy to make.
The result is a wonderful mix of tender roasted squash with charred crunchy edges. The spinach, cheese and lemon give the dish structure. This is one of those recipes that is just simple, but really tasty and satisfying. I actually ate my plate standing at the counter; never even made it to the table.
Try roasting some squash ribbons for a fun, stand up kind of recipe. I think you are going to like this Fat and Happy one.
Fat and Happy Food Blog Tips and Techniques: To make the squash ribbons, cut the gourd in half lengthwise, and then in half again making long quarter. Then use your carrot peeler to 'peel' long ribbons. If you have a mandolin you can use that.