Roasted Butternut Squash with Herbsby Rory
This recipe makes a simple, delicious side dish which pairs perfectly with autumn and winter entrées.
Roasted Butternut Squash with Herbs
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Preheat oven to 400° F. Peel the squash with a vegetable peeler (the serrated ones work well for tough-skinned vegetables). Cut the squash in half with a sharp knife, and then, using a spoon, scoop out the seeds and fibrous strands. Cube the peeled squash into 1-inch pieces and place in a large mixing bowl.
Peel the onion and cut off both ends. Cut the onion in quarters, and pull sections apart (like thick petals). Add the sliced onion to the bowl of squash, then drizzle with the olive oil. Stir until the vegetables are well coated.
Note: You will want to use just enough oil to coat the vegetables thoroughly, but not so much that the oil begins pooling in the bottom of the bowl.
Add the Herbes De Provence, salt, and pepper, then toss to distribute the herbs and spices evenly.
Spread the seasoned vegetables on a rimmed baking sheet, arranging in a single layer. Don’t over-crowd the sheet or you'll have squash which is soft on the outside. Bake for 20 to 30 minutes, until the edges of the squash to start to brown.
The onions will brown and crisp more quickly which is fine – crispy onions are still tasty.
When the squash is done, remove baking sheet from the oven, and transfer vegetables to a serving bowl. Serve immediately.
If there are leftovers, make soup by pureeing them with chicken stock in a blender. Warm in a saucepan. Stir in a touch of cream to add richness and texture to the soup. Drizzle the surface with Roasted Walnut Oil.