Roasted Butternut Squash with Shallots and Thyme
By America's Test KitchenPublished on September 11, 2011
Time
1¼ hours
Yield
Serves 4
Ingredients
2 pounds butternut squash, peeled and cut into 1 ½ inch cubes6 medium shallots, peeled2 tablespoons vegetable oil 2 teaspoons minced fresh thyme leaves Salt and ground black pepper
Instructions
- Heat oven to 425 degrees. Put squash and shallots in roasting pan large enough to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or shaking the pan every 15 minutes, until they are tender and evenly browned, 45 to 50 minutes. Season with pepper to taste; serve warm or at room temperature.
Time
1¼ hoursYield
Serves 4Ingredients
2 pounds butternut squash, peeled and cut into 1 ½ inch cubes
6 medium shallots, peeled
2 tablespoons vegetable oil
2 teaspoons minced fresh thyme leaves
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
2 pounds butternut squash, peeled and cut into 1 ½ inch cubes
6 medium shallots, peeled
2 tablespoons vegetable oil
2 teaspoons minced fresh thyme leaves
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
2 pounds butternut squash, peeled and cut into 1 ½ inch cubes
6 medium shallots, peeled
2 tablespoons vegetable oil
2 teaspoons minced fresh thyme leaves
Salt and ground black pepper
Test Kitchen Techniques
Why This Recipe Works
To find the best butternut squash recipe, we tried cooking butternut squash by microwaving, baking, roasting, steaming, and boiling to find what produced the best texture and flavor. Roasting chunks of peeled squash produced caramelized squash, with a good chewy texture and a sweet and pronounced flavor.
Instructions
- Heat oven to 425 degrees. Put squash and shallots in roasting pan large enough to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or shaking the pan every 15 minutes, until they are tender and evenly browned, 45 to 50 minutes. Season with pepper to taste; serve warm or at room temperature.
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