About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

    • Tori Avey says

      Hi Barrie! You may have cut your squash too small, and you may need to calibrate your oven temperature. It’s always a good idea to double check vegetable recipes like this as they roast, just in case yours is cooking faster than expected.

  1. Olga says

    5 stars
    I have made this recipe like 4 times since finding it a month ago. Absolutely love it. (hate the peeling/cutting park which is why I do a big batch at once and then freeze, or splurge on precut)

  2. Christina says

    5 stars
    This is my go-to whenever I need to impress a group. I sub pecans in for pine nuts, and have started adding an extra clove of garlic. I usually broil it at the end for a bit of texture, as well. Great recipe!

  3. Rita says

    Hi. Can this be made ahead and frozen? Would like some side dishes that I can freeze and take on an airplane.

  4. Vivian says

    5 stars
    Hi Tori,
    I’m planning on making this dish ahead & re-heating it right before I serve it. If I do this, can I put the pine nuts in and re-heat them or should I wait until the last minute to add the nuts?
    Thanks!
    oh, by the way I made your smoky potato-leek soup & it was delicious!!!!

    • Tori Avey says

      Hi Vivian– you can put the pine nuts in ahead and reheat them, no worries. I’m so happy you liked the potato leek soup!

  5. Nicole says

    4 stars
    Pepitas (roasted pumpkin seeds) are a great sub for any nut allergies! Can usually find at health food or finer grocery stores.

  6. Reli says

    5 stars
    I made this for our Seder and it was incredible! I made it ahead and reheated and it…came out delicious!! Great recipes!! Thank you and Happy Passover!

  7. Iris says

    5 stars
    Help! I bought frozen butternut squash (I know, I know…) and since it comes in very small cubes, I didn’t roast it but put it in the pan with the oil, garlic, sage. and pine nuts. Needless to say, it isn’t as tasty as the roasted one. What can I add? Thank you!

  8. Alessandra (DinnerInVenice) says

    4 stars
    Hey Tori,
    I am loving this year’s Passover Potluck recipes… this butternut squash is great, and looks a lot like something I make for rosh haShana! And what can i say about the cream puffs? Looking forward to more 😀
    Chag sameach!

  9. Linda says

    I love the above recipe, but for Passover, could you publish something that is delish, but can be made is advance. Since I will be sitting at the table with our guests, reading the hagaddah, it is tough to leave and prepare a dish such as the butternut squash above. My soup will be on the stove, my brisket warming in the oven along with the mashed potatoes, so I am looking for a veggie dish that can be made ahead and left to be served at room temp. Thanks!

    • Tori Avey says

      Linda, I think that you could easily make this dish earlier in the day, heat it up before the Haggadah, and keep it in a roasting pan or dish covered with foil in a low oven (200 degrees) till ready to serve. You can add 1/2 cup vegetable broth to the bottom of the pan to keep it from drying out. I have a lot of other vegetable side dishes in the Passover Recipe Index, so you might want to check there for other ideas. Here’s the link: http://theshiksa.com/passover-recipe-index/

      Also, keep in mind that Passover is a week-long celebration, so you don’t necessarily have to serve this dish at the Seder… it would make a great weekday dish, too!

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