Versatility, thy name is butternut
Here’s an easy and tasty approach to roasting butternut squash, a method that intensifies the flavor. You can serve it as a side dish, toss it with cooked pasta or use it as a base for soup. Many supermarkets now sell readyto-use butternut squash that is cut into peeled cubes. Look for a whole squash that has the largest neck if you plan to do the peeling and cutting yourself. If you want to make the dish fancier, add toasted pine nuts and garnish with grated Parmesan cheese, then spoon it over rice pilaf or cooked farro.
Roasted butternut squash with parsley
Yield: 6 servings
• 2 pounds butternut squash, peeled, seeded, cut into 1-inch chunks, about 4 cups
• Extra-virgin olive oil
• Coarse salt, such as kosher, and freshly ground black pepper
• 1 large garlic clove
• 1 heaping teaspoon chopped fresh sage
• 1 heaping teaspoon finely chopped fresh rosemary leaves
• 3 tablespoons chopped Italian parsley
1 . Heat oven to 375 degrees. In a large bowl, toss butternut squash chunks with enough olive oil to generously coat. Season with salt and pepper to taste. Line a rimmed baking sheet with parchment paper. Loosely arrange squash in single layer.
2 .Roast until squash is tender and starting to brown here and there, about 35 minutes, tossing them every
10-15 minutes. If you want to further brown the squash, turn on the broiler. Watch carefully to prevent burning. 3 . Warm 4 teaspoons olive oil in a small skilletovermediumheat.Add garlic, sage and rosemary. Cook just long enough to remove the raw taste of the garlic; a minute should do. Turn off heat and stir in parsley. Toss mixture with cooked squash. Transfer to serving dish; season with salt and pepper.
Source: Adapted from “Vegetable Literacy,” by Deborah Madison (Ten Speed, $40)