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Roasted Squash Recipes

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Rate this recipe 4.6/5 (7 Votes)

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)

Details

Servings 2
Adapted from tastingtable.com

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.

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