Roasted Butternut Squash with Goat Cheese and Pepitas
What does squash need to go from good to great? Plenty of browning and a surprising dressing.
WHY THIS RECIPE WORKS
In order to highlight one of our favorite fall vegetables, we used the oven for most of the up-front work. We began by peeling the tough exterior of the squash until there was no yellow skin left. Instead of meticulously dicing the squash i... Read More
GATHER YOUR INGREDIENTS
Squash and Apple
BEFORE YOU BEGIN
When peeling the squash, be sure to also remove the fibrous yellow flesh just beneath the skin.
FOR THE VINAIGRETTE: Stir vinegar, sugar, and salt in small bowl until sugar is dissolved. Stir in shallot, cilantro, oil, and pepper flakes; set aside.
FOR THE SQUASH AND APPLE: Adjust oven rack to lowest position and heat oven to 450 degrees. Trim ends from squash and peel squash. Halve squash lengthwise and scrape out seeds. Place squash cut side down on cutting board and slice crosswise 1 inch thick.
Toss squash, 2 tablespoons oil, and salt together in bowl. Spread squash in even layer on rimmed baking sheet, cut side down. Roast until squash is tender and bottoms are beginning to brown, 14 to 16 minutes.
Toss apple and remaining 1 tablespoon oil together in now-empty bowl. Remove sheet from oven. Place apple between squash on sheet, cut side down. (Do not flip squash.) Return sheet to oven and continue to roast until apple is tender and squash is fully browned on bottoms (tops of squash will not be browned), about 8 minutes longer.
Using spatula, transfer squash and apple to shallow platter and spread into even layer. Drizzle vinaigrette over top. Sprinkle with goat cheese and pepitas. Serve warm or at room temperature.