Just one more squash dish. Before spring truly arrives, I wanted to squeeze in just one more recipe for roasted butternut squash.
It's because roasting does such wonderful things to squash. It caramelizes the natural sugars, making the vegetable deliciously sweet. But at the same time, it's also deeply savory. And then you have that yin-yang of roasted, crunchy exterior against the creamy, tender interior. All of which is to say, I wanted it just one more time.
But we can't ignore that spring is here. So to give this staple of hearty winter meals a lighter touch, I topped it with a soft-cooked egg. The egg oozes its yolk over the roasted squash, creating a delicious sauce. Add a simple, Middle Eastern-inspired seasoning blend to tie it all together and you have the perfect meal for bridging winter and summer.
• J.M. Hirsch is the food editor for The Associated Press. He blogs at LunchBoxBlues.com and tweets @JM--Hirsch. Email him at email@example.com