Herb-Roasted Squash/Shallots and Garlic

Roasting Herb Squash and garlie and shallots



I don’t think of having squash very often but now after having this dish I know I will be trying it again. This recipe makes the squash just perfect…soft on the inside and crunchy on the outside. I wish I had a sniff pad here so that you could smell the aroma that the garlic and onions create while it is roasting. Any guest will think that you have slaved over the stove all day cooking this dish. (by the way…I used crookneck squash for this recipe).

Herb-Roasted Butternut Squash with Shallots and Garlic
Author: 
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
The squash cooks soft in the center and slightly crispy on the outside, creating an earthy and satisfying dish. The roasted garlic is sweet and pairs well with the squash and shallots.
Ingredients
  • 1 medium (2 ½ - 3 pound) butternut squash, peeled and cut into 1-inch cubes
  • 4 large shallots, peeled and cut in half
  • 1 tablespoon minced rosemary
  • 1 teaspoon minced thyme
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 medium bulb garlic
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the squash, shallots, rosemary, thyme, salt, pepper and 3 tablespoons of the extra-virgin olive oil on a large baking sheet. Stir to coat the squash and shallots with the olive oil and seasonings.
  3. Cut the garlic across the top to remove the top ⅓ of the bulb. Drizzle the exposed garlic with the remaining 1-teaspoon of extra-virgin olive oil and sprinkle with salt and pepper. Wrap the garlic bulb in aluminum foil and place on the baking sheet with the squash.
  4. Place the squash in the oven and roast for 20 minutes. Stir the squash and continue baking for another 20 to 25 minutes, or until the squash is soft and lightly browned.
  5. Remove the garlic bulb from the aluminum foil. Squeeze the individual cloves from the skin and stir them into the squash.
  6. Note: Baking time 40 to 45 minutes

 

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