From your own garden or local farmer’s markets, butternut squash tops the list of savory fall veggies. Its rich flavor doesn’t need much dressing up to taste wonderful and it lends a warm, buttery note to makes the perfect side dish. Very nutritious, butternut squash is full of vitamins A and C, and it has a naturally sweet flavor that really emerges when roasted. For this very simple recipe, we roasted sliced butternut squash with rosemary and olive oil, topped with gingerbread crumbs and seasoned with coarse salt and freshly ground pepper. The surprising result is both crisp and melting, and will perfectly fit with roasted poultry or pan seared chicken breasts.
Makes 6 to 8 slices—keep the bottom part to make soup or puree:
- 1 butternut squash
- Salt and freshly ground pepper
- Stale gingerbread
- Olive oil
1. Cut and peel thick slices of butternut squash, about 1/3 inch (1cm).
2. Sprinkle with salt, pepper, and crumbled gingerbread. Top with a few sprigs of rosemary. Transfer on a baking sheet oiled with few drops of olive oil.
3. Roast in the oven at 430°F (220°C), covered with foil until butternut slices are soft. When the knife pricks it like butter, pass under the grill to get them crispy.
And that’s all butternut amazingness: both crisp and melting!