I adore winter squash. I love it in the traditional way, baked and scooped out and salted and peppered and buttered with a bit of cream to enrich it gloriously.
But I love it roasted as well, bringing out the natural sweetness in the oven. I found this recipe, and changed it slightly, and we had it as a Thanksgiving side and, well, let’s just say, that none of it went to waste.
- 1 butternut squash, peeled and diced fairly small (1/2 -3/4-inch cubes)
- 4 shallots, peeled and quartered
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon salt, or to taste
- Place the squash in a plastic bag and add enough olive oil to get them all covered, and then turn onto a parchment lined baking sheet and roast at 425° until fork tender. This will take maybe 30 minutes. I would turn with a spatula about every 10 minutes, so that you get a lot of charring.
- In a saute pan, add the 2 tbsp olive oil and saute the shallots, letting them caramelize. Stir often and keep the heat at medium so they don’t burn.
- When done, mix together one tablespoon of the olive oil, the mustard, maple syrup and salt and pepper together.
- Place the squash and shallots in a serving dish, and pour the dressing over and mix lightly to distribute.
NOTES: You could use sweet potatoes (as the recipe called for) or any other winter squash that you really like. Also you could use regular onions instead of the shallots. You might also consider adding some toasted walnuts or pecans to the dish.
SOURCE: Inspired by Rachelcooks.
OVEN TIME: 30 minutes
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- roasted butternut squash (instructables.com)