Happy New Year! Here’s to a healthy year ahead, filled with nourishing comforts and plenty of shared experiences in the kitchen.
And a winter full of squash.
Squash are one of my favorite remedies for surviving east coast Januarys and Februarys. Their juices, especially those of butternuts, are constantly dripping over the bottom rack of my oven.
So, alas, I’m kicking off 2020 with a recipe that features just that — butternut squash, both its seeds and its flesh.
Use this garlicky dish as a side to any hearty winter meal, or lather it across slices of crusty toast. The seeds will add a nice crunch to either experience.
- 1 lg. butternut squash, peeled
- 3 Tbsp. olive oil (plus a drizzle, for roasting seeds)
- Salt and pepper
- 5 garlic cloves
- 3 Tbsp. chopped parsley
- Garlic powder, a few dashes
- Preheat oven to 425F.
- Remove seeds from the squash. Place in a strainer and rinse under water to remove any remaining squash flesh. Lay seeds on a paper towel to pat dry.
- Meanwhile, cut squash into small cubes. Toss with 1.5 Tbsp. of olive oil.
- Line one large and one small baking sheet with parchment paper. Place the squash on the large baking sheet. Sprinkle with salt and pepper, to season. Scatter the seeds on the small baking sheet, and drizzle with olive oil, until lightly coated. Add a sprinkling of salt and garlic powder.
- Place both baking sheets in the oven. Set timer for 10 minutes. Stir seeds, and then return to the oven for another five minutes, or until the seeds start to pop; then, remove seeds from the oven, and transfer to a bowl to cool. Set the time for another 20 minutes. Then, remove squash, and stir. Return to the oven for an additional 15-30 minutes, or until squash is lightly browned on all sides.
- Once squash is cooked, heat 1.5 Tbsp. of olive oil in a small, nonstick skillet over medium heat. Add garlic, and cook for 30 to 60 seconds, until garlic is fragrant and very lightly browned. Transfer skillet to a cool burner, and let oil cool for 5 to 10 minutes.
- Toss garlic oil, squash, and parsley. Top with 1 Tbsp. of the roasted squash seeds.