Prep 15 mins
Cook 30 mins
Source: Roasting by Sonia Stevenson. (c) 2004. Ryland, Peters & Small: NYC & London. Simple method for preparing one of the best tasting of the squashes. Can be done at high heat (to brown it like a potato) or at low heat (carmelizes and absorbs flavor from stocks or herbs). This recipe is kosher (dairy), gluten-free and egg-free. To make kosher (parve) or vegetarian, use margarine in place of butter (but it won't taste as good!).
- 1 1⁄2 lbs butternut squash (ie, 1 large or 2 small squashes)
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 1 bunch fresh thyme, tips snipped into sprigs
- 2 garlic cloves, sliced
- sea salt, to taste
- black pepper, ground, to taste
- Preheat the oven to 375°F.
- Cut the squash in half lengthwise -- no need to peel the squash (but see variation below).
- Remove the seeds and pith.
- Cut each half into 3-4 wedges.
- Put the oil and butter into a roasting pan and heat on the top of the stove until the butter melts.
- Add the squash wedges and turn over to baste them in the oil-butter mixture.
- Put the thyme sprigs and garlic slices between the wedges and season with salt and pepper.
- Roast for 30 minutes, turning the wedges several times to brown them.
- Serve and enjoy!
- Variation: Peel the squash, cut into wedges as in steps 2-4 above, then parboil for 5 minutes in salt water; then drain and proceed from step 5 above -- this brings out the nutty flavor and also makes the exterior more crunchy.
I used this recipe as the basis for a mixed roast vegetable tart. I cubed the squash and added aubergene,onion, sweet peppers, and asparagus (oh and more garlic). You could also try adding chorizo if your a die hard meat fan.