Roasted Squash Recipes

By lorik

Ingredients

• Variation from Food 52:
• 1 Butternut or Acorn Squash
• Salt
• Olive Oil
• Roasted Acorn Squash with Maple and Red Pepper Flakes:
• 1 medium acorn squash, cored and cut into wedges
• 2 tablespoons olive oil
• 1/4 cup (scant) maple syrup
• pinch salt
• red pepper flakes (to your desired spiciness; I like a good hit)

Preparation

Step 1

Slice in half crosswise, remove the seeds, and season the cavity generously with salt and olive oil. Roast in halves or thick slices at 375 degrees until a paring knife runs easily through. (Timing will depend on the size and shape.)

Top with one of the topping ideas:

Kale quickly sautéed with garlic and chile + poached egg + black pepper + Pecorino

Roasted peanuts + chaat masala + fresh cilantro leaves + a squeeze of fresh lime

Candied bacon and pecans + fennel fronds

Variation:
1. Preheat oven to 400° F.
2. Toss the squash wedges in a large bowl with olive oil and maple syrup.
3. Spread into one layer on a baking sheet, and then sprinkle with salt and red pepper flakes. Roast for 40 to 50 minutes or until squash is cooked through.