Oven-Roasted Squash With Shallots and Herbs

Makes 4 servings

ingredients

About 3 to 4 pounds squash (e.g., butternut, delicata, acorn, spaghetti, pumpkin), seeded and cut into 2-inch chunks
4 shallots, peeled and quartered lengthwise
Extra-virgin olive oil
1/4 cup fresh herbs (e.g., sage, rosemary, thyme)*
Salt and freshly ground black pepper

directions

1
Preheat oven to 450° F. In large mixing bowl, toss squash and shallots with olive oil, herbs, salt, and pepper. (If using more than one type of squash, put each on separate sheet to cook evenly). Arrange on rimmed baking sheets and sprinkle with a little water. Roast until tender, about 30 to 40 minutes (depending on the type of squash), rotating baking sheets halfway through cooking.
2
*Note: If using dried herbs, decrease quantity, as they are stronger

notes

This supersimple side dish will please even squash skeptics. Roasting caramelizes the sugars and enhances the flavor. For an easy entrée, toss the roasted squash with some cooked pasta, olive oil, toasted pine nuts and lemon zest. Voila!

Source: Wendy Ramunno