Pure flavor of butternut squash stands out with simple seasoning
Sometimes, the simplest version of fall’s bounty is the very best way to experience it. Less is more, in this case. All the rich, saucy casseroles, those covered in cheese and French-fried onions, are surely delicious. But the pure flavor of vegetables often stands out more with a simple application of herbs or seasonings.
It’s especially nice to offer a fresher, lighter dish among the heavier classics. It’s, in fact, a welcomed idea on my holiday table.
Squash and root vegetables hold up well to roasting, and the slight caramelization of the natural sugars gives way to loads of flavor. Toss in a touch of sharp-tasting garlic and shallots, along with a spicy pinch of crushed red pepper flakes, and this butternut squash is all set for the occasion.
Fresh herbs are a lovely touch, adding another layer of flavor to the squash, if desired. And if trying to cut the peel from a large butternut squash isn’t something you aspire to do, precut fresh, or frozen cubes of butternut squash are available in most markets.
Let the true essence of autumnal vegetables, such as butternut squash, tell the real story.
Roasted butternut squash with garlic and shallots
Makes 6 to 8 servings.
4 cups 3⁄4-inch cubes butternut squash Non-stick cooking spray, (avocado or olive oil)
4 cloves garlic, peeled and minced 2 small shallots, peeled and thinly sliced
1⁄4 teaspoon crushed red pepper flakes
1⁄8 teaspoon salt
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Place cubed butternut squash onto the prepared baking sheet. Spritz with a light amount of non-stick cooking spray. Add garlic, shallots, red pepper, and salt, and toss to evenly distribute. Roast in preheated oven for approximately 25 minutes or until squash is tender when pierced with a fork, and lightly caramelized. Serve warm.
Angelina Larue is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”