|Posted on November 13, 2016 at 5:00 PM|
When Fall and Winter roll around, I love to stock up on the tons of hard squash that flood the market. It lasts a long time, and it's such a cinch to prepare. Here, I'll show you how to roast any hard squash to enjoy on it's own, or for other recipes.
Makes: 3 Cups Cooked Squash
Prep Time: 10 Minutes
Cook Time: 45 Minutes
By: Chef Hallie Norvet
1 Hard Squash, Acorn, Delicata, Kabocha, Butternut Squash, halved, and sliced into 1 inch slices
1 Bulb Garlic, Sliced in Half
2 Cloves Garlic, Chopped
1 Tablespoon Fresh Thyme
Pinch Ground Sage
Salt and Pepper
Pre-heat oven to 375 degrees.
Line a sheet tray with parchment paper and drizzle with 1 tablespoon of olive oil. Lay squash flat and side to side, sprinkle with salt, pepper, chopped garlic, thyme and sage. Add garlic halves face down onto tray with whole thyme sprigs. Finish with a final drizzle of 1 tablespoon olive oil.
Roast for 30-40 minutes until skin and flesh is tender. Remove from oven, allow to cool and enjoy.