Roasted Butternut Squash with sage and parsley
- One or Two Butternut squashes, peeled, seeded, halved and sliced into 1/4 to 1/2 circle slices or double this amount of delicata squash, similarly prepared. You can leave the skins on if you want, but most folks prefer to eat their squash without the skins. I like them both ways, but find that my guests prefer no skins and eat around the skin, so I’ve taken to peeling these so that all of the squash gets eaten.
- Juice of one or two fresh oranges (if you have to use orange juice concentrate that is okay, but fresh is always better)
- Fresh herbs, whichever ones you have on hand or prefer (cilantro, parsley, tarragon, thyme and sage are the ones I use most frequently)
- Five to six cloves of garlic or more (as you wish), prepared with the centers removed as per all of my recipes using garlic
- Olive oil (1/4 cup – 1/2 cup, depending on how much squash you are making)
- Good Salt and White Pepper
Pre-heat your oven to 350° Fahrenheit. Combine all the ingredients in a large bowl so that all the sliced squash is coated with the herbs, olive oil, orange juice and garlic. Arrange the squash half-circle slices on a cookie sheet. You can either line the cookie sheet with parchment paper or just put them straight on it.
There is no need to add more oil, the oil already coating the squash is sufficient. Bake for 1/2 an hour to forty-five minutes, depending on the squash. Turn the slices once, half-way through the cooking. Remove the cookie sheet from the oven to do this, so you do not lose all the heat in your oven while turning all the slices. This dish goes great with everything and is a different way to enjoy winter squashes. If you bake the squash longer they will get roasted and dryer or take them out when they are soft. Either way they are great, slightly different ways to enjoy the same dish. These are sweet without any sugar, vegan and flavorful. You can omit the garlic for folks who don’t like garlic (but, who can imagine such a thing??!!!!)