White Dog Café Cookbook – serves 4 to 6
Philadelphia’s White Dog Café has exceptional food and a wonderful canine-inspired décor. It was a very early farm to table operation and maybe most exceptionally, the White Dog is a forum for lectures and debates on social issues, environmental protection, bioethics and international peace. Judy Wicks and chef Kavin von Klause understand the important relationship between food and culture. I have yet to dine in any place better than the White Dog. They have a great cookbook too.
1 small butternut squash, about 11/2 to 2 pounds
4 tablespoons unsalted butter, cut into ½ inch pieces
2 tablespoons honey
1teaspoon dried lavender
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon fresh ground black pepper
Preheat the oven to 400F
Peel the squash, halve lengthwise and scoop out the seeds. Cut the flesh into ½ inch cubes and spread in a single layer in a large roasting pan.
Dot the squash with the cubes butter and drizzle with the honey. Sprinkle with the lavender, thyme, salt, and pepper.
Cover with foil and roast, stirring occasionally, until tinder, about 30 minutes. Serve immediately or let cool to room temperature, cover, and refrigerate for up to 2 days. Reheat before serving.