roasted butternut squash

• total tid: total time 40 minutes

Ingredienser

½ butternut squash (1 pound), peeled, seeded, halved lengthwise, and sliced crosswise ½-inch thick

teaspoons oil

2

¼ teaspoon table salt

⅛ teaspoon pepper

Vejledning

Adjust oven rack to lowest position and heat oven to 450 degrees. Toss squash with oil, salt, and pepper and spread in even layer on aluminum foil-lined rimmed baking sheet. Roast until well browned and tender, 20 to 30 minutes, flipping slices once halfway through cooking. Season with salt and pepper to taste. Serve. (Butternut

squash can be refrigerated for up to 1 week.)

Notater

kitchen improv

level up Sprinkle with chopped

toasted nuts or seeds, za'atar,

crumbled cheese (goat or feta),

pomegranate seeds, chopped fresh herbs (cilantro, parsley, or mint), and/or pickled red onion.

spice it up Toss squash with spices like cinnamon, curry powder, chipotle pepper, smoked paprika, dried thyme, or dried rosemary

before roasting. COOKING FOR ONE get saucy Drizzle with a garlicky Yogurt or Tahini Sauce (page 69).

why this recipe works If you're cooking for one you might be reluctant to put a butternut squash in your cart. We get it-it's large and unwieldy, and seems like a lot of food. But we think that's part of its beauty. A single squash can yield two different sides, each with the potential to be served twice, making it a meal-prepper's dream. Plus, butternut squash is downright delicious. The plank-like pieces provide ample surface area for even browning, and are easily personalized with spices or herbs, either before or after roasting. Best of all, butternut squash's natural sweetness, moist flesh, and long storage time make it a particularly good go-to for a pantry- friendly meal: a perfect companion to proteins like Crispy-Skinned Chicken (page 32), or when served alongside lentils (see page 134) for a vegetarian meal. This is a hefty portion for one, but leftovers are perfect reheated as is, tossed into salads or cooked grains, or stirred into pasta with brown butter, sage, and grated Parmesan. You can make Creamy Butternut Squash Soup (page 146) with the

other half of the squash.