Cook's Illustrated (January/Februrary 2014)
We love traveling. By which we mean, we love eating while traveling.
Sure, we enjoy exploring foreign cities, wandering through different museums, seeing historic sites and traipsing around churches and temples. But mostly, we're there for the food.
The only downside of all that food travel is that we miss cooking. After a couple weeks of restaurant meals three times a day, we're always eager to get back in our own kitchen and make some food ourselves.
As you may or may not know, we just got back from couple weeks in Thailand. (We'll have photos and stories and a full food rundown for you soon.) When we got back last week, one of the first things we did was head for the grocery store. We stocked up on staples -- which for us, this time of year, means things like chicken breasts, sweet potatoes, broccoli and winter squash.
We always like cooking butternut squash, but we're never extremely creative with it. We peel it, dice it, add spices, toss it in oil and roast it. It's plenty good, but it's nothing special.
Apparently we have the same thing in common with America's Test Kitchen's Dan Souza. In the current issue of Cook's Illustrated, Souza writes about how his standard prep of butternut squash -- tossed in butter or olive oil and roasted -- was perfectly fine but a little boring. To mix up his routine, Souza was inspired by Yotem Ottolenghi's cook book Plenty, in which the London chef caramelizes squash and plays off its sweetness by adding savory notes of chile, lime, yogurt or toasted nuts.
We decided to follow suit.