You'll find this simple recipe an ideal, savory Thanksgiving side and a wonderful way to use your squash decorations after Turkey Day! Of course, you can roast one or the other by themselves, and the squash may be peeled and cut a day ahead.
Festive Thanksgiving Colors with....
Traditional Holiday Flavors!
Serves approx. 6-8
- 1 medium butternut squash, cleaned
- 1 medium acorn squash, cleaned
- 1/4 c. extra virgin olive oil
- Table salt - approx. 1 tsp., or to taste
- Freshly ground black pepper - approx. 1/2 tsp., or to taste
- 2 TB fresh rosemary leaves
- 1 TB lemon juice (optional)
- Preheat oven to 400º.
- *Slice off the ends of the butternut squash and peel with a vegetable peeler. Cut in half crosswise and then cut each piece in half lengthwise. Remove the seeds and pulp (an ice cream scoop works well). Chop into about 1" pieces and place into a 9" x 13" metal baking pan, or pan than will withstand high temperatures.
- *Slice off the ends of the acorn squash and then cut in half lengthwise. Remove the seeds and pulp. Slice into approx. 1" to 1 1/2" sections and peel. (I prefer using a an appropriately-sized sharp knife for peeling the acorn squash.) Cut into approx. 1" pieces and place in the pan with the butternut squash.
- Drizzle the olive oil over the squash. Sprinkle with the salt, pepper, rosemary and lemon juice, then toss.
- Roast uncovered about 30 minutes (tossing again after about 15 minutes).
- Increase temperature to 450º and cook an additional 10 minutes, or until can be pierced with a fork and yet the squash are firm.
- As the squash are very hard, use a good, sharp knife and exercise great caution in cutting and peeling them.
- The squash may be peeled, cut and stored in the refrigerator the day before cooking.
Enjoy this savory and gratifying side with your family and friends on Thanksgiving, or take your decorative squash after Turkey Day is said and done and turn them into this wonderful roasted blend! Gobble, Gobble!