Once I discovered roasting vegetables there was no turning back, especially roasted squash. Roasting caramelizes the squash and enhances the flavor. Then you add rosemary and shallots and it’s a game winner. This is an easy and flavorful side for holidays or a week night. I doubled the original recipe even for a week night. It is a big hit and goes really fast.
My advise, try roasting vegetables, you will like it. And serve them in a nice old dish like this Severn serving dish I found at a yard sale. So pretty.
“My search was fruitless. I was searching for love, and all I found were vegetables.”
― Jarod Kintz,
Roasted Squash and Shallots
- 6 cups 3/4-inch-diced, peeled butternut squash (from about a 2-lb. squash)
- 8 medium shallots
- 4 Tbs. extra-virgin olive oil
- 2 tsp. chopped fresh rosemary
- 2 tsp. kosher salt
- 1 tsp. granulated sugar
- 1 tsp. freshly ground black pepper
- Position a rack in the center of the oven and heat the oven to 450°F.
- Put the squash on a heavy-duty rimmed baking sheet. Peel and quarter each shallot and add them to the squash. Drizzle the oil over the vegetables; toss to coat. Sprinkle the rosemary, salt, sugar, and pepper over the squash; toss to coat.
- Distribute the vegetables evenly on the baking sheet. Roast for 20 minutes. Stir, then continue roasting until the vegetables are tender and lightly browned, 10 to 15 minutes more. Before serving, taste and season with more salt if needed.
Cooked by Renee @ Renee's Favorite Dishes
Recipe from Fine Cooking
Published on ReneesFavoriteDishes.com