Nov 11, 2006 2
Roasted Butternut Squash
- 1 small butternut squash
- coarse sea salt and cracked black pepper
- 5 tbsp olive oil
- 1/3 of a ciabatta loaf, minced
- 1 shallot, minced
- 1/2 tsp dry thyme
- 1/2 tsp ground coriander
- 1 scallion, green part only, minced
- 3 tbsp parmesan, grated
- 3 tbsp gruyere, grated
- Peel the squash and then cut it in half. Scoop out the seeds and the stringy membrane with a spoon.
- Chop the squash into 1 cm thick wedges.
- Pre-heat the oven to 425 F.
- Heat 3 tbsp olive oil in a large non-stick skillet. Add the squash and season well with the sea salt and pepper.
- Sprinkle in the thyme and the coriander.
- Saute the squash until softened for 10 to 20 minutes. Transfer to a large baking dish and drizzle with 1 tbsp olive oil.
- Add 1 tbsp olive oil to the skillet and toss in the shallots. Saute with the scallion until tender. Add the bread crumbs and the cheese. Saute until melted. Sprinkle over the squash.
- Place the pan in the oven for 5 to 10 minutes. Serve.
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