Herb-Crusted Butternut Squash Wedges
serves 4
The tendency in cooking butternut squash is to enhance the vegetable's sweetness with sugar or baking spices. This side dish uses savory Herbes de Provence instead.
Read more about this recipe at The Washington Post.
3 small butternut squash, about 8 ounces each (a total of 1 1/2 pounds)
2 tablespoons olive oil
1 to 2 teaspoons Herbes de Provence
1/3 teaspoon kosher or sea salt
prep: 15 minutes
total: 1 hour 15 minutes
large rimmed baking sheet
aluminum foil
1. Preheat the oven to 375F. Line a large rimmed baking sheet with aluminum foil.
2. Slice off the stem and root ends of each squash. Working with one at a time, stand the squash on its root end. Cut the squash in half vertically from top to bottom, then cut each half into 2 or 3 wedges, discarding the seeds in each wedge. Repeat with the remaining squash. (The squash can be peeled, if desired.)
3. Place the wedges on the prepared baking sheet and toss with the oil until well coated, then arrange so that the wedges' points are facing upward. Sprinkle with the Herbes de Provence (crushing them between your fingers as you work) and salt, then season with pepper to taste. Cover tightly with aluminum foil and roast for 30 minutes; carefully remove the foil and let the wedges roast for another 20 to 30 minutes (depending on their size), until they are fork-tender and starting to brown. Let sit for 5 minutes on the baking sheet before serving. (As the squash is eaten, it is scraped off its baked skin.)
