Roasted Winter Squash
Roasted Winter Squash
An easy-to-prepare, delicate sweet-and-sour squash dish.
| Yield |
6 servings |
| Time |
35 minutes |
| Tools |
- baking sheet
- knife
- pastry brush
- small saucepan
- whisk
- plate
|
| Ingredients |
- 2½ pounds winter squash (butternut, acorn, pie pumpkin, etc.)
- ½ c olive oil
- 2 large cloves garlic, minced
- ¼ c red wine vinegar
- ¼ c packed brown sugar
- 2 T fresh mint, chopped
- ½ t salt
- ¼ t black pepper
|
| Directions |
Preheat oven to 450 and oil baking sheet. Peel the
squash (optional), cut in half through stem end,* and scoop out seeds. Place
cut side down and slice in ¼-inch half circles.
Brush each slice with oil, arrange in single layer on baking
sheet, sprinkle with a bit of salt, and bake for 15 minutes, until tender
but not mushy.
Meanwhile, heat remaining olive oil with garlic for 1 minute. Add
vinegar and sugar and stir until dissolved. Add remaining ingredients,
including the rest of the salt, and remove from heat.
Arrange squash on plate, top with dressing, garnish with a few
mint leaves, and serve. |
| Notes |
*If you have trouble cutting it, try this handy technique: grap a cheap
but sturdy knife and a rubber mallet, cut into the squash with the knife,
and then hit the top of the blade with the mallet. Another way to cook
squash is to place 1-inch pieces in a pan with ½-inch of water. This takes a
lot longer (at least an hour) but tastes delicious and doesn't need to be
oiled. Let it cook for 10 minutes or so after the water has boiled away -
this will make it much sweeter.
|
All images and original content Copyright © 2003 - 2020Joe Kennedy
|
|