Need an easy, but tasty, side to accompany baked fish or braised chicken? Try this Herb-Roasted Butternut Squash with Shallots and Garlic. The squash cooks soft in the center and slightly crispy on the outside, creating an earthy and satisfying dish. The roasted garlic is sweet, and pairs well with the squash and shallots.
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1 medium (2 1/2 to 3-pound) butternut squash, peeled and cut into 1-inch cubes
4 large shallots, peeled and cut in half
1 tablespoon minced rosemary
1 teaspoon minced thyme
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 medium head garlic
- Preheat the oven to 400°F. Place the squash, shallots, rosemary, thyme, salt, pepper and 3 tablespoons of the oil on a large baking sheet. Stir to coat the squash and shallots with the olive oil and seasonings.
- Cut the garlic across the top to remove the top 1/3 of the bulb. Drizzle the exposed garlic with the remaining 1 teaspoon of olive oil and sprinkle with salt and pepper. Wrap the garlic bulb in aluminum foil and place on the baking sheet with the squash. Place the baking sheet into the oven and roast for 20 minutes. Stir the squash and continue baking for another 20 to 25 minutes, or until the squash is soft and lightly browned.
- Remove the garlic from the aluminum foil. Squeeze the individual cloves from the skin and stir them into the squash.
Nutritional information (per serving)
Makes 8 servings.
Fat 6 g
Saturated Fat 0.9 g
Cholesterol 0 mg
Fiber 3 g
Protein 2 g
Carbohydrates 18 g
Sodium 186 mg
— Recipe courtesy of Mark Hyman, MD