Roasted Winter Squash Slices
Instructions:
This is easiest and most attractive when you use just the
top half of butternut squash, the nice, seedless cylinder.
But as long as you can cut 1/4-inch slices, this will work
with any winter squash or root vegetable.
Sprinkling the squash with a tablespoon or so
chopped fresh sage, thyme, or rosemary leaves during
roasting is an excellent and simple way to add more flavor.
Other vegetables you can use: sweet potatoes or any
root vegetable.
4 to 6 tablespoons extra virgin olive oil or melted
butter
11/2 pounds winter squash, peeled and cut into
1/4-inch-thick slices
Salt and freshly ground black pepper
MAKES: 4 servings
TIME: 30 to 40 minutes
- Heat the oven to 400 F. Put half the oil or butter on the bottom of a roasting pan and arrange the squash slices in one layer on top. Sprinkle with salt and pepper and drizzle on the remaining oil or butter.
- Roast without turning for 20 to 30 minutes, or until the squash is tender. Serve hot or warm.
- Roasted Winter Squash Slices with Whole Garlic.
- Add up to 8 cloves garlic, peeled, to the roasting pan along with the squash; keep the cloves away from the outer edges of the pan to prevent them from burning.
- Roasted Acorn Squash Halves.
- This works with any squash that has a cavity to hold the other ingredients: If the acorn squash are small, figure half a squash per person, a quarter or less per person if large. Split them into halves through the stem (even if you’re planning to serve smaller portions).
- Put the halves in the roasting pan using rings of crumpled foil to help them stay upright; sprinkle the cavities with salt and pepper, then fill each with orange juice and a good pinch of grated orange zest. Top each with 1/4 teaspoon chopped garlic or a tablespoon of brown sugar if you like. Smear the rim of the squash with the oil or butter and roast as in Step 2. Divide the halves as you like after roasting.