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Rachel's Roasted Winter Squash

Thursday, November 20, 2003

A day ahead: Prepare recipe completely; wrap and refrigerate.

  • 3 tablespoons extra-virgin olive oil
  • 2 or 3 green acorn, golden acorn, sweet dumpling or Delicata squash, about 3 pounds, scrubbed
  • 2 teaspoons sugar
  • 1/2 teaspoon dried thyme, crumbled
  • Salt and freshly ground black pepper

Preheat oven to 400 degrees. Brush heavy, large, rimmed baking sheet or bottom of broiler pan with 1 tablespoon oil.

Carefully halve each squash by cutting down just near the stem with a heavy chef's knife. Remove seeds and stems. Put squash cut side down on board and slice into 1 1/2-inch wedges. Arrange wedges with a flat side down on oiled baking sheet. Brush with remaining oil. Sprinkle with sugar and thyme and season to taste with salt and pepper.

Roast squash until very tender and lightly browned at the edges, 40 to 55 minutes.

If serving soon, arrange on warmed platter and cover loosely. If serving later, transfer to container, cover and refrigerate for up to one day.

To reheat: Preheat oven to 375 degrees. Arrange squash on baking sheet. Cover loosely with foil and bake until warmed through, about 30 minutes. Serve.

Makes 8 servings.

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