Roasted Butternut Squash With Rosemary And Shallots
serves 4
This side dish manages to achieve long-roasted flavor and caramelization in just 30 minutes.
Read more about this recipe at The Washington Post.
3 cups (3/4-inch diced) butternut squash (from a 2-pound squash)
4 medium shallots, cut into quarters
2 tablespoons extra-virgin olive oil
1 teaspoon finely chopped rosemary
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
prep: 10 minutes
total: 45 minutes
large rimmed baking sheet
1. Distribute the diced squash and quartered shallots in an even layer on a large rimmed baking sheet.
2. Drizzle the olive oil over them and toss to coat evenly.
3. Sprinkle the rosemary, salt, sugar and pepper over the vegetables and toss to coat.
4. Roast for 20 minutes, stir the vegetables and continue roasting for 10 to 15 minutes, or until all the vegetables are tender and lightly browned. Adjust seasoning to taste and serve hot.
Adapted from the November 2006 issue of Fine Cooking magazine.
