Roast Butternut Squash Per Sonia Stevenson Recipes
ROAST BUTTERNUT SQUASH (PER SONIA STEVENSON)
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!).
Provided by Gandalf The White
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 194.3, Fat 16.1, SaturatedFat 7.9, Cholesterol 30.5, Sodium 6.4, Carbohydrate 13.6, Fiber 2.3, Sugar 2.5, Protein 1.3
ROASTED BUTTERNUT SQUASH
This recipe is courtesy of Rob Crespi and Nick Kenner of Just Salad.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Place squash in a medium bowl and drizzle with olive oil; season with salt and pepper. Transfer to a baking sheet in an even layer, and roast until tender, about 20 minutes.
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