Oven-Roasted Butternut Squash with Marsala

Most supermarkets carry peeled and sliced butternut squash at this time of year. If you can't find it, buy a large squash, cut it into large pieces and remove the skin with a vegetable peeler.

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  • Servings: 8

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  • 3 tablespoons olive oil
  • 3 pounds butternut squash, peeled and cut into 3/4-inch dice
  • 3 medium onions, coarsely chopped
  • 1 tablespoon finely chopped thyme
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and freshly ground pepper
  • 1 cup dry Marsala
  • 3 tablespoons finely chopped flat-leaf parsley

How to make this recipe

  1. Preheat the oven to 425°. Spread the oil in a large metal baking dish. Add the squash, onions, thyme, nutmeg and a generous pinch each of salt and pepper and toss to coat. Roast for 20 to 25 minutes, or until the squash and onions are tender and lightly browned. Transfer the vegetables to a serving bowl and set the pan over high heat. Add the Marsala and cook until reduced to a glaze, about 15 minutes. Pour the Marsala over the vegetables, sprinkle with the parsley and toss well. Keep warm until serving

Contributed By Photo © Mathew Hranek Published November 1998

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