So much flavour concentrates in the skin of vegetables – this is a delightful recipe that includes it. Note that some butternut can be very hard, so take care when slicing them. Baked squash is delicious as an appetizer with wild mushrooms, or as a side dish with duck, pork, and game.
- 1 medium butternut squash (about 3 lb)
- 2-3 tablespoons melted butter
- 2-3 tablespoons vegetable oil
- 1 teaspoon sugar
- salt and pepper
- 1 bunch rosemary
- 1 bunch thyme
- 3-4 bay leaves
- Heat the oven to 375F/190C. Using a large chef’s knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a hopping board and cut them crosswise in 3/8-inch slices
- Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them also. Sprinkle with sugar, salt and pepper and tuck herbs around the slices.
- Cover with foil and bake in the oven 3 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices.
- Bake 5-15 minutes more until the squash is very tender, brown and crispy around the edges, 50-60 minutes total. Don’t hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates.
Recipe from Anne Willan