The easiest way to roast a squash is to cut it in half, scoop out the seeds, place the sides cut side-down on a baking sheet, and roast in a 350 degree Fahrenheit oven for about 40 minutes, or until the flesh is soft and the juices start to seep out and caramelize. Scoop out the flesh and serve it along side some roasted meat or fish and steamed veggies.
But once you get sick of eating plain squash this way and start craving something to spice up or cut through the sweetness of the vegetable, here’s the recipe you should try:
Roasted Squash Slices with Lemon Zest, Herbs, and Garlic
Adapted from “Plenty” by Yotam Ottolenghi. Feel free to add a tablespoon of grated Parmesan cheese and/or a tablespoon of breadcrumbs to the squash topping (reduce the salt to a pinch in the recipe below if using cheese). Also feel free to replace the parsley and dill with other green herbs.
Ingredients:
1 acorn squash
1 clove garlic, diced
1/2 tsp salt
1/4 tsp pepper
zest of one lemon
2 tbsp chopped parsley or cilantro
2 tbsp chopped dill
Olive oil for brushing
Directions:
Wash the squash to remove any dirt, and cut it in half. No need to peel it. Scoop out the seeds, and then slice the squash into 3/4-inch pieces.
Brush a large baking sheet with olive oil lightly, and place the slices evenly on the sheet (place the edge pieces skin side-down). Brush the tops of the slices with oil.
Combine the chopped garlic, herbs, salt, pepper, and lemon zest in a small bowl and press into the tops of the squash slices to coat thickly.
Bake in preheated 325 degree oven for 35 minutes, or until the squash is tender.
Enjoy.
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