Roasted butternut squash wedges baked with parmesan breadcrumbs and topped with a zesty fresh herb and olive oil sauce.
Seems like this was the week of butternut squash — I updated an orange and ginger-infused butternut squash soup recipe from the archives, and roasted the rest of it to make this recipe, which turned out to be delicious.
After the chunky squash wedges roast in the oven a while, they get sprinkled with crunchy parmesan-garlic breadcrumbs and briefly baked again to crisp and brown the crumbs and the cheese.
However, I couldn’t just leave it at that, so I paired roasted butternut squash with my favorite simple green sauce, an everyday recipe that’s become the little black dress of condiments.
It’s a sauce you’ll find an excuse to put on almost everything, from eggs to tacos to grilled steak.
My local Trader Joe’s had adorable baby butternuts called Honeynut in their fall squash bin. Wow!
These babies are about half the size of a standard squash, but everything about them is intensified.
Along with their vibrant color, the texture is denser, the sugars are sweeter and their flavor is more deeply pronounced.
If I’d known how great they were I would have grabbed a few more, because the next time I was in the store they were gone.
I don’t have the full story yet, but I did learn that Honeynuts are an experimental variety, developed in collaboration with chef Dan Barber of Blue Hill. Look out for them at a market near you!
Meanwhile, grab your nearest squash and roast it up.
This recipe would be great as a vegetable side dish to pair with holiday birds, or as the star of a vegetarian meal along with whole grain farro or wild rice and some greens.
- 1 small butternut squash, or 2 honeynut squash (about 2 1/2 pounds) (no need to peel)
- Extra virgin olive oil
- 1/4 cup coarse fresh breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 1 garlic clove, smashed and finely chopped
- 1 clove garlic
- 1 small jalapeno or serrano chili, seeded and chopped
- 1 tablespoon white wine vinegar
- Fine sea salt
- 1/2 cup extra virgin olive oil
- 2 cups mixed tender herbs, such as parsley, cilantro, and basil
- Preheat oven to 425 degrees.
- Halve the squash and scoop out the seeds. Cut into 3-inch chunks and put on a large rimmed baking sheet. Drizzle 2 tablespoons olive oil over the squash and sprinkle with 1 teaspoon kosher salt. Toss the pieces to coat. Cover with foil and roast 25 minutes.
- Combine the breadcrumbs, cheese and 1 tablespoon olive oil in a small bowl.
- Remove the squash from the oven, and spoon some of the breadcrumb mixture over the pieces. Return to the oven and roast, uncovered, for an additional 15 - 20 minutes, until the squash is tender.
- To make the salsa verde, put the garlic, chili, vinegar and 1/2 teaspoon salt in a blender jar or small food processor. Add half the oil and the herbs, and pulse to chop. With the motor running, add the remaining oil and process until almost smooth (you can also keep it chunky if you prefer).
- Serve the squash with some of the salsa spooned over.
Amount Per Serving: Calories: 569 Total Fat: 40g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 29g Cholesterol: 55mg Sodium: 1240mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 23g