Sometimes a thing can be right under my nose, but I just don’t see it. Like this, for instance. An obvious choice, yet it never before occurred to me to try squash this way. In the mad rush to get dinner on the table every night, it’s easy to fall back on the same standbys over and over. And then suddenly I see an ingredient through a new lens and–voila!–it’s transformed. Winter squash thinly sliced with the peel still on may not seem that revolutionary. But once it’s roasted, that humble vegetable, er–fruit, is revamped into a seriously addictive side dish. A toothsome yin yang of sweet, buttery flesh and sticky, chewy skin. Best part? It’s ridiculously easy to make. Duh.
Roasted Winter Squash Slices
As obscenely simple as this is, there is one catch. When choosing your squash, opt for a couple of smaller squash rather than one big one. The larger acorn and carnival varieties tend to have tough skins which can make them less edible. I know, I learned from experience. It is also extremely important to give that squash a nice hot bath before you cut into it; use soap–yes, soap!–to wash away dirt and any coating of wax it may have.
Preheat the oven to 400 degrees. Using a large, sharp knife, cut your squash in half lengthwise.
Scoop out the seeds from each half, carefully scraping away fibers with the edge of your spoon.
Place each squash half cut side down securely on a board. Carefully slice as thinly as possible.
In a large bowl, toss the squash slices with olive oil. a pinch of cayenne pepper (more or less depending on the amount of heat you like),
crumbled brown sugar, sea salt and freshly cracked black pepper. You can vary seasonings as you like: ginger, cinnamon, nutmeg, fresh herbs like rosemary or thyme would all work well.
Lay the slices out on a parchment lined baking sheet and place in the oven to roast for 20 minutes.
Use a spatula to turn the slices over and place the baking sheet back in the oven to continue roasting for 15 to 20 minutes longer.
The squash is done when it is slightly golden and the flesh is meltingly tender. This spectacular side would be wonderful on a holiday table, but I would also be happy to make a meal out if it!
Serves 4:
2 small winter squash: acorn and/or carnival
2 tablespoons olive oil
pinch of cayenne pepper
1 to 2 tablespoons light brown sugar
sea salt
freshly cracked black pepper
print
Yummy 🙂