Roasted Butternut Squash and Apple

Amarante ↓

Thu, Sep 05 2024, 3:36 pm

This was simple and elevated simple roasted squash into a real culinary treat.

I did serve when I cooked but per instructions could be served at room temperature. I am actually a fan of cold roasted vegetables and often deliberately cook more than is needed for dinner

Roasted Butternut Squash and Apple

Excerpt From: America's Test Kitchen - The Complete Cook's Country TV Show Cookbook

SERVES 4 TO 6

WHY THIS RECIPE WORKS Butternut squash is one of our favorite fall vegetables, but it can be a chore to prepare. To streamline the process, we began by peeling the tough exterior of the squash. Instead of meticulously dicing the squash into cubes, we cut the squash in half lengthwise and then crosswise into 1-inch-thick pieces. The larger pieces of squash caramelized beautifully while their interiors remained ultracreamy. For a mix of sweet and tart flavors, we added an apple partway through cooking. After removing the squash and apple from the oven, we drizzled them with a zippy vinaigrette of minced shallot, red wine vinegar, and parsley.

When peeling the squash, be sure to also remove the fibrous yellow flesh just beneath the skin.

Vinaigrette

3 tablespoons red wine vinegar
1 tablespoon sugar
⅛ teaspoon table salt
3 tablespoons minced shallot
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
¼ teaspoon red pepper flakes

Squash and Apple

1 (2¼- to 2¾-pound) butternut squash
3 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt
1 Gala, Fuji, or Braeburn apple, unpeeled, cored, halved, and cut into ½-inch-thick wedges

1. For the Vinaigrette Stir vinegar, sugar, and salt in small bowl until sugar is dissolved. Stir in shallot, parsley, oil, and pepper flakes; set aside.

2. For the Squash And Apple Adjust oven rack to lowest position and heat oven to 450 degrees. Trim ends from squash and peel squash. Halve squash lengthwise and scrape out seeds. Place squash cut side down on cutting board and slice crosswise 1-inch thick.

3. Toss squash, 2 tablespoons oil, and salt together in bowl. Spread squash in even layer on rimmed baking sheet, cut side down. Roast until squash is tender and bottoms are beginning to brown, 14 to 16 minutes.

4. Toss apple and remaining 1 tablespoon oil together in now-empty bowl. Remove sheet from oven. Place apple between squash on sheet, cut side down. (Do not flip squash.) Return sheet to oven and continue to roast until apple is tender and squash is fully browned on bottoms (tops of squash will not be browned), about 8 minutes longer.

5. Using spatula, transfer squash and apple to shallow platter and spread into even layer. Drizzle vinaigrette over top. Serve warm or at room temperature.