Here, we've sprinkled roasted butter-nut squash with Cajun seasoning, then smothered it in a gravy made with what New Orleans chefs call the holy trinity: a combination of onions, celery, and green bell peppers. Serve with rice or grits.
- 1 clove garlic, minced (1 teaspoon)
- 1/4 cup plus 1 tablespoon olive oil, divided
- 2 butternut squash, quartered and seeded, each quarter halved
- 2 tablespoons plus 8 teaspoons Cajun seasoning, or more to taste, divided
- 4 large onions, halved and sliced (8 cups)
- 4 medium red or green bell peppers, quartered and sliced (2 cups)
- 8 large celery ribs, sliced on the bias (2 cups)
- 5 tablespoons flour
- 1 1/2 tablespoons cider vinegar
- Preheat oven to 350 degrees F. Combine 1 tablespoon oil and garlic in small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 teaspoon Cajun seasoning, and season with salt and pepper, if desired. Bake 45 minutes to 1 hour, or until squash pieces are tender enough to easily pierce with fork.
- Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
- Stir flour into onion mixture, and cook 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 tablespoons Cajun seasoning, and 6 cups water. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally.
- To serve: Place 2 squash pieces on plate. "Smother" with 1 cup onion mixture.
- Calories 201, Total Fat 9 g, Saturated Fat 1 g, Sodium 976 mg, Carbohydrate 30 g, Fiber 6 g, Protein 3 g, Sugars 9 g.
- Percent Daily Values are based on a 2,000 calorie diet