Recipe: Roast Squash with Chile, Garlic, and Rosemary (winter squash or pumpkin)

ROAST SQUASH WITH CHILE, GARLIC, AND ROSEMARY

"Butternut squash is delicious roasted in this way, but do try some alternative squashes and pumpkins if you get the chance. Sugar pie pumpkins are outstanding, as are acorn squash.



This makes an excellent side dish for sausages, chops, roast chicken, or robust fish. Since it is creamy and starchy, I tend to serve roast squash instead of, rather than as well as, any kind of spuds. On the other hand, dished up with steamed rice and some sauteed greens or a green salad, this makes a lovely vegetarian main course."

1 large butternut squash, about 2 pounds, or the equivalent weight of acorn or other squash or pumpkin
6 to 8 fat garlic cloves, skin on, lightly squashed
A few sprigs of rosemary
1 fairly hot red chile, seeded and finely chopped
Sea salt and freshly ground black pepper
4 to 5 tablespoons canola or olive oil
1/3 cup pine nuts or walnuts (optional)
Juice of 1/2 lemon

Preheat the oven to 375 degrees F.

Slice the squash into quarters and seed it, scooping out the seeds with a spoon. I leave the skin on most squashes when I'm roasting them, but you can peel it off if you prefer. Cut the squash into wedges or chunks and put them in a small roasting pan. Add the garlic and rosemary, the chopped chile, and lots of salt and pepper. Drizzle with 2 to 3 tablespoons of oil and toss together.

Roast in the oven for 40 to 55 minutes, stirring halfway through, until the squash is completely soft and starting to caramelize.

Meanwhile, if using nuts, toast them in a dry frying pan over medium heat for a few minutes, until golden brown, then scatter over the roasted squash. Add a squeeze of lemon juice and another good drizzle of oil, then serve.

Used by permission to Recipelink.com from Ten Speed Press
Source: River Cottage Every Day by Hugh-Fearnley Whittingstall