Roasted Squash with Fresh Herbs
Delicata squash, with its cream-colored skin with green stripes, is one of the prettiest of the winter squashes. Best of all, its tender skin is edible, so you don’t need to go through the trouble of peeling the vegetables. Show them off to best effect by roasting them simply with olive oil and fresh herbs, as in this recipe from The Cook’s Atelier, a cooking school, epicurean center and wine shop in Burgundy.
- 3 to 3 1/2 lb. (2.5 to 2.75 kg) small winter squash, such as delicata
- Extra-virgin olive oil for drizzling
- Sea salt, preferably fleur de sel, and freshly ground pepper
- A handful of fresh herb sprigs, such as thyme, bay leaves and sage
Preheat an oven to 350°F (180°C).
Cut each squash into about 6 wedges; scrape out and discard the seeds. Place the squash wedges in a large baking dish and drizzle generously with olive oil. Toss to coat the squash evenly. Season with salt and pepper. Tuck the herb sprigs around the squash wedges.
Roast the squash, uncovered, until tender and lightly browned in spots, about 45 minutes, turning the squash once halfway through the cooking time. Transfer the squash pieces to a serving platter and serve immediately. Serves 8.
The Cook’s Atelier, Beaune, France