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Rosemary Roasted Butternut Squash
February 11, 2016

Wow. So surprised I didn't like this recipe. Actually, only one person did and we threw it out after dinner. I thought I'd love it because it is very similar to a recipe that was on this site several years ago, and everyone would fight over the last bit in the pan. Only change I made was to add freshly chopped parsley instead of the Rosemary, shredded Romano halfway through cooking and a little garlic Parmesan herb panko. We should have loved it, but I think I figured out the problem. The dish was a bit bitter, and I read a few others had this problem too. I read about garlic, and found out that when garlic is overlooked it can turn bitter. This recipe is cooked rather high and long. I think if I try this again I will stir in the garlic halfway through the cooking. I have only experienced this once before, and that was in a recipe for garlicky roasted cauliflower on this site- it was the consensus of most reviewers there that the garlic needed to be added halfway through cooking, too. Most other recipes I make that include garlic are not usually cooked at this high of a heat. Also worth noting is that garlic gets its flavor from diallyl disulfide, which is a natural oil that turns bitter when exposed to air, why it is important to cook it soon after mincing, choosing low slow heat. It is important when cooking garlic with other vegetables (on the stove or in the oven) to add it after they have already become soft, because not only does it become bitter, but can burn easily.

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