This simple fall side dish is a delightful alternative to roasted potatoes. The deep orange rounds of squash caramelize as they roast in the oven, releasing their natural sweetness. It’s a perfect savory holiday side dish, quick and easy to prepare.
Serves 4 to 6
Two 3-pound butternut squash with long necks
1 tablespoon Garlic Oil (see below)
10 to 15 sage leaves, chopped, about 2 tablespoons
Salt and pepper
Preheat the oven to 400º F.
Cut the squash at the base of the neck, reserving the bulbous part with the seeds for another dish. Remove the stem and skin of the neck and cut into ¾-inch thick rounds. You should have about 12 slices.
Lay the squash slices on a baking sheet. Brush both sides of the slices with garlic oil and sprinkle with the sage and a little salt and pepper. Roast for 15 minutes, then use a spatula to loosen the rounds. Cook another 5 minutes, until the squash is tender and the color vibrant. Serve warm.
Tip: Be sure to select butternut with slender, long necks –you’ll be using the necks- and save the bulbs with the seeds for a soup or ragout.
Mince a few garlic clove, and cover with extra-virgin olive oil. You can use it right away or let it steep for 30 minutes to create more intense garlic flavor. We add 1 tablespoon minced garlic to every ½ cup oil, but it’s up to you — use as little or as much garlic as you like. Strain out the garlic and store the oil in a tightly sealed container in the refrigerator.
Recipe from Everyday Greens by Annie Somerville, Executive Chef, Greens Restaurant