A touch of ground cinnamon brings out the sweetness of golden squash roasted with butter and savory shallots — guaranteed to please the whole family. You’ll find more delicious recipes like this in The Farmhouse Chef: Recipes and Stories From My Carolina Farm by Jamie DeMent (University of North Carolina Press), ($23.25, Amazon).
- 1 butternut squash
- 1 tsp. olive oil
- 1 large shallot, finely chopped
- 4 tbsp. unsalted butter, melted
- 1/4 tsp. ground cinnamon
- Sea salt and freshly ground black pepper, to taste
Preheat oven to 400°F. Spread oil evenly on bottom of baking dish. Use sharp knife to slice off ends of squash; cut squash in half. With spoon, scoop out seeds (save them for roasting later). Cut squash into 1"-thick slices; arrange with skin side down in baking dish.
Sprinkle shallots on top of squash. Drizzle butter over squash and shallots. Sprinkle cinnamon, salt and pepper over everything; toss it all to coat, making sure again that squash end up skin side down.
Roast 20 minutes. Flip slices to ensure even baking; continue roasting 10-20 more minutes. Squash is done when it’s fork-tender.
This recipe originally appeared in our print magazine.
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