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Roasted Squash
Image by Karen Tedesco / Contributor
November 3, 2020

When winter squash shows up in farmers markets and produce stands in the late days of summer, it's a signal to start the inevitable seasonal transition. It can be hard to give up tomatoes and corn and make a sharp U-turn toward cool-weather cooking.

Thank goodness for all the colors, shapes, and sizes that winter squash comes in—it keeps things interesting. Because I tend to scoop up different kinds of squash at once, I often make this with a combo of varieties.

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You don't really need to peel the skin off acorn or delicata squash—it gets tender when cooked, and it helps keep the squash in shape. For a chef-y touch, try drizzling the squash with a tiny bit of aged balsamic vinegar when it comes out of the oven.

Roasted Winter Squash & Shallots

Serves 4 to 6

Ingredients

  • 3 lbs. acorn, delicata, or kabocha winter squash, seeded; peeled, if desired; and cut into 1-by-3-inch pieces
  • 3 or 4 shallots, halved lengthwise and each half quartered in wedges
  • ¼ cup extra-virgin olive oil
  • 1 tsp. kosher salt
  • ½ cup fresh Italian parsley leaves
  • Crushed red pepper, to taste
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Method

  1. Preheat the oven to 425°F.
  2. Toss the squash and shallots on a large rimmed baking sheet with the olive oil and salt.
  3. Roast for 30 minutes, or until the squash is tender and deep golden brown on the edges.
  4. Scatter the parsley over the vegetables, and sprinkle them with the crushed red pepper to serve.
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