Roast Butternut Squash (Per Sonia Stevenson)
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Gandalf The White
Indianapolis, Indiana