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Category: Side Dishes
Prep Time: Cook Time: Total Time:
A different approach to winter squash, colorful and subtle.
Makes 6 to 8 servings
8 cups cubed (1/2-inch) peeled winter squash, such as butternut, acorn and turban
1/4 cup instant flour
2 teaspoons ground ginger
6 cloves garlic, minced
1/2 cup minced fresh parsley
2 tablespoons minced fresh rosemary
Salt and freshly ground black pepper to taste
1/3 cup plus 2 tablespoons fruity olive oil
1. Preheat the oven to 325°F.
2. Combine all the cubed squash in a large mixing bowl, add the flour and ginger, and toss to coat. Mix in the garlic, parsley, and rosemary, then season with salt and pepper. Pour in 1/3 cup of olive oil and stir to coat the vegetables evenly. Transfer to a shallow 2-quart baking dish and drizzle the top with the remaining 2 tablespoons olive oil. Cover with aluminum foil.
3. Bake covered 1 1/2 hours. Uncover and bake until the top is crusty brown, 45 to 60 minutes more. The long baking allows the bottom layer of squash to almost melt while the top layer forms an enticing crust. Let cool a few minutes and serve.
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Mixed Winter Squash Delight
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Category: Side Dishes
Prep Time: Cook Time: Total Time:
A different approach to winter squash, colorful and subtle.
Makes 6 to 8 servings
8 cups cubed (1/2-inch) peeled winter squash, such as butternut, acorn and turban
1/4 cup instant flour
2 teaspoons ground ginger
6 cloves garlic, minced
1/2 cup minced fresh parsley
2 tablespoons minced fresh rosemary
Salt and freshly ground black pepper to taste
1/3 cup plus 2 tablespoons fruity olive oil
1. Preheat the oven to 325°F.
2. Combine all the cubed squash in a large mixing bowl, add the flour and ginger, and toss to coat. Mix in the garlic, parsley, and rosemary, then season with salt and pepper. Pour in 1/3 cup of olive oil and stir to coat the vegetables evenly. Transfer to a shallow 2-quart baking dish and drizzle the top with the remaining 2 tablespoons olive oil. Cover with aluminum foil.
3. Bake covered 1 1/2 hours. Uncover and bake until the top is crusty brown, 45 to 60 minutes more. The long baking allows the bottom layer of squash to almost melt while the top layer forms an enticing crust. Let cool a few minutes and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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