Roasted Butternut Squash with Shallots

This super-simple butternut squash side dish is terrific on its own or as a base for other creations. Puree leftovers with stock for a quick soup or tuck them into tacos or quesadillas. It's also delicious with risotto or atop pasta or pizza.

SHOPPING TIP: When buying butternut squash, look for a squat gourd with a thick “neck” for more flesh and fewer seeds. A long-necked, “hippy” butternut of the same weight would have comparatively less flesh and more seeds.

roasted-butternut-squash-horizontal-small

1 butternut squash (about 2 pounds)
6 shallots, sliced (about 2 cups)
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
3 sprigs fresh thyme

Preheat oven to 450°F.

Peel, seed and cut squash into ½-inch cubes. Toss squash and shallots with oil, a pinch of salt and pepper, and thyme. Spread in a single layer (or close to it) on a heavy roasting pan, and roast for 20-25 minutes. After the first 10 minutes, stir occasionally, until squash and shallots are tender and caramelized.

Remove from oven and discard thyme stems before serving.

Serves 4 (makes about 3 cups)

Prep time: 20 min

Cook time: 25 min

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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