1 hr 10 mins
This recipe was an on-the-fly invention during an impromptu Thanksgiving dinner (we ate at 9pm, unexpected friends dropped by, it was lovely). Roasted squash isn't exactly rocket science, but it's nice to get away from the normal squash with brown sugar and butter, and probably a smidge healthier. When this is done, the delicious caramelized sauce is almost like a vegan gravy - you may find yourself licking the pan. You can add some butter to the squash when you've got it on your plate, but you really don't need it at all - the sauce created by the roasted shallots & etc. has all the flavour you could desire.
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Units: US | Metric
- 1Heat oven to 400 degrees Fahrenheit.
- 2Quarter the squash, scooping out seeds.
- 3Peel shallots and garlic cloves, leaving whole.
- 4Cut red pepper into strips or chunks.
- 5Place shallots, garlic cloves, and red pepper into a baking dish and drizzle with olive oil, reserving some for the squash.
- 6Toss to coat with oil, and season with salt and pepper.
- 7Use remaining olive oil to coat the flesh of the squash, and place, flesh-side-down, on top of the vegetables.
- 8Place dish in oven and roast for 35 minutes, or until squash is tender.
- 9Remove squash and roast remaining vegetables for 15-20 minutes.
- 10Serve quarters of squash with shallot sauce overtop.
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Nutritional Facts for Roasted Squash With Shallots, Garlic, and Red Pepper
Serving Size: 1 (144 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 230.0
- Calories from Fat 124
- Total Fat 13.8 g
- Saturated Fat 1.9 g
- Cholesterol 0.0 mg
- Sodium 13.2 mg
- Total Carbohydrate 26.3 g
- Dietary Fiber 2.5 g
- Sugars 1.4 g
- Protein 3.3 g