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Roasted Butternut Squash with Parsley, Sage, Rosemary and Garlic

November 14, 2011 | Tags: Deborah Madison , Food , Vegetables | Post comment

Roasted Butternut Squash with Parsley, Sage, Rosemary and Garlic

Good anytime but especially at Thanksgiving

One of my favorite squash recipes is Richard Olney’s squash gratin, in which extremely small cubes of squash bake slowly with garlic and parsley until the dish is golden, looks like a mass of cubes but falls into a puree the moment the spoon makes contact. It’s a time consuming dish to make, both for the meticulous cutting and the hours in the oven, but this version, which uses the same seasonings (plus rosemary and/or sage), is far less so as the cubes are larger and the oven temperature higher.  Use a long-necked butternut squash or, if possible, rugosa, both of which are easy to peel and work with. Pre-cut wedges of large squash, such as Musquee de Provence, also avail themselves to easy cutting.

Ingredients

1 ½ pounds butternut squash, rugosa, or other (see note, above)
4 teaspoons plus 1- tablespoon olive oil
sea salt and freshly ground pepper
1 plump garlic clove, finely chopped
1 tablespoon butter
1 heaping teaspoon chopped sage leaves
1 heaping teaspoon finely chopped rosemary
3 tablespoons finely chopped parsley

Preparation

Heat the oven to 375’F.
Peel the squash and cut into 1-inch pieces. Toss it in the 4 teaspoons olive oil to moisten and season with salt and pepper. Lay the squash in a large baking dish so that they make just one layer, or set them on a baking sheet lined with parchment. Bake until the pieces are tender, about 35 minutes. Every ten minutes or so give them a stir.
When the squash is done, warm the remaining olive oil and butter in a small skillet.  Add the garlic, rosemary and sage and cook over medium heat just to remove the garlic’s raw taste - a minute or two. Turn off the heat, add the parsley then toss this mixture with the cooked squash. Transfer to a serving dish, season with salt and more pepper, and serve.

Serves 6

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