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 that makes it the perfect side dish. Very nutritious, butternut squash is rich in vitamins A and C and 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, then topped it with gingerbread crumbs and seasoned it with coarse salt and freshly ground pepper. The surprising result is both crisp and melting and will pair perfectly with roasted poultry or pan-seared chicken breasts.
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Ingredient list for Roasted Butternut Squash
Makes 6 to 8 slices—keep the bottom part to make soup or puree:
- 1 butternut squash
- Salt and freshly ground pepper
- Rosemary
- Stale gingerbread
- Olive oil
Directions
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 to an oiled baking sheet.
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 them under the grill to get them crispy.
And that’s all butternut amazingness: both crisp and melting!
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Roasted Butternut Squash
Both crisp and melting, these roasted butternut slices will perfectly accompany a roast chicken or pan fried chicken breast.
Ingredients
- 1 butternut squash
- Salt and freshly ground pepper
- Rosemary
- Stale gingerbread
- Olive oil
Instructions
- Cut and peel thick slices of butternut squash, about 1/3 inch (1cm).
- Sprinkle with salt, pepper, and crumbled gingerbread. Top with a few sprigs of rosemary. Transfer to an oiled baking sheet.
- 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 them under the grill to get them crispy.
Nutrition
Nutrition information for this recipe.
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