This Simple Recipe Can Be Adapted For Any Squash Variety You Have
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.
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
- 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
- Preheat the oven to 425°F.
- Toss the squash and shallots on a large rimmed baking sheet with the olive oil and salt.
- Roast for 30 minutes, or until the squash is tender and deep golden brown on the edges.
- Scatter the parsley over the vegetables, and sprinkle them with the crushed red pepper to serve.