Roasted Winter Squash
Roasted Winter Squash with Parsley, Sage, Lavender and Rosemary. Roasting squash first will intensify the flavors. As you are heading into fall you will most likely see rosemary, parsley, blooming lavender and sage still in your garden.
Author: Inspired by Vegetable Literacy by Deborah Madison
- 2 lbs of winter squash or a nice size butternut squash
- Olive Oil
- Sea salt and freshly ground pepper
- 1 clove of garlic
- 1 tsp. dried lavender buds
- 1 Tbsp. of fresh sage
- 2 tsp. of chopped rosemary
- 3 Tbsp. of fresh parsley
- Variation 1: Toss sage, rosemary, lavender with toasted pine nuts or walnuts and grated Parmesan.
- Variation 2: Add fresh pomegranate seeds when adding fresh parsley.
- Heat the oven to 375 F
- Peel squash and cut into 1" cubes - about 4 cups. Toss it with enough olive oil to coat, then season with salt and pepper.
- Loosely arrange on cookie sheet lined with parchment paper. Roast squash until pieces are tender and browned, about 35 minutes. Every 10 to 15 minutes give them a turn.
- When squash is tender and golden, warm 4 teaspoons of oil in a small skillet over medium heat. Add garlic, sage, lavender, and rosemary and cook one minute. Turn off heat, add parsley, and then toss mixture with cooked squash.
- Transfer to serving dish, season with salt and pepper and serve.