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!).”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F.
  2. Cut the squash in half lengthwise -- no need to peel the squash (but see variation below).
  3. Remove the seeds and pith.
  4. Cut each half into 3-4 wedges.
  5. Put the oil and butter into a roasting pan and heat on the top of the stove until the butter melts.
  6. Add the squash wedges and turn over to baste them in the oil-butter mixture.
  7. Put the thyme sprigs and garlic slices between the wedges and season with salt and pepper.
  8. Roast for 30 minutes, turning the wedges several times to brown them.
  9. Serve and enjoy!
  10. 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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