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Roasted Squash with Garlic & Thyme

From Pure Simple Cooking by Diana Henry ($21.95, Ten Speed Press, 2007) 40 minutes prep time Serves 4 Ingredients: 2 lb winter squash or pumpkin 1/4 c extra-virgin olive oil 2 Tbsp salted butter 4 sprigs thyme Salt and pepper 6 cloves garlic, thinly sliced Directions: 1. Preheat oven to 375°. 2. Halve squash and scoop out and discard seeds and fibers. Cut into slices about ¾-inch thick at thickest part. 3. Put olive oil and butter in shallow roasting pan and heat gently. Add squash slices. Pull leaves off thyme and sprinkle those on, seasoning with salt and pepper. Turn slices over, making sure to get herbs, fat, and seasoning all over them. Roast for 30 to 35 minutes, or until squash is tender and slightly caramelized. Baste slices every so often while they’re cooking. 4. Sprinkle garlic over mixture 15 minutes before end of cooking time.

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