Any squash which appears at summer’s end can be used for this savory side vegetable: butternut, kabocha, acorn, buttercup or pumpkin are all interchangeable. Shallots, herbs and olive oil dress this dish up. Alternatively, for a very plain baked squash which can be eaten as is or used as a base for other dishes, simply slice a squash in half lengthwise, remove seeds, and bake, cut side down, for about 40 minutes, or until tender.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 butternut squash, about 2 pounds
- 2 shallots, sliced thin
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh thyme
- 1 teaspoon minced fresh rosemary
- 2 pinches sea salt
Preparation:
Preheat oven to 375’F.
Peel the squash, cut in half lengthwise, and remove seeds. Place squash cut side down on a cutting board and slice horizontally ½” thick.
In mixing bowl, toss squash with remaining ingredients.
Spread on sheet pan and bake 30 minutes, until squash is golden brown and tender.
Serve hot or at room temperature.
Serves 4
Copyright 2008 by Jen Hoy
