Prep 20 mins
Cook 50 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.
- 1 acorn squash
- 1 red pepper
- 10 shallots (or however many come in a package)
- 2 bulbs of garlic
- 1⁄4 cup olive oil
- salt and pepper
- Heat oven to 400 degrees Fahrenheit.
- Quarter the squash, scooping out seeds.
- Peel shallots and garlic cloves, leaving whole.
- Cut red pepper into strips or chunks.
- Place shallots, garlic cloves, and red pepper into a baking dish and drizzle with olive oil, reserving some for the squash.
- Toss to coat with oil, and season with salt and pepper.
- Use remaining olive oil to coat the flesh of the squash, and place, flesh-side-down, on top of the vegetables.
- Place dish in oven and roast for 35 minutes, or until squash is tender.
- Remove squash and roast remaining vegetables for 15-20 minutes.
- Serve quarters of squash with shallot sauce overtop.