Roasted Winter Squash with Herbs and Garlic

With patches of man-size pumpkins and green gourds hanging from trellises at Hudson Ranch and Vineyards, some kind of squash dish is a requirement at Thanksgiving dinner. This simple gratin features cubes of melt-in-your-mouth winter squash flavored with thyme and sage.

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  • Total Time:
  • Servings: 10 to 12
KEY: Fall, Winter, Roasting, Thanksgiving, Side Dishes, Healthy, Vegetarian

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Ingredients

  • 7 pounds winter squash, such as butternut—peeled, halved, seeded and cut into 1-inch cubes
  • 1/2 cup extra-virgin olive oil
  • 6 garlic cloves, minced
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped thyme
  • Salt
  • Freshly ground pepper

How to make this recipe

  1. Preheat the oven to 350°. In a large bowl, toss the squash cubes with the olive oil, garlic, sage and thyme. Season with salt and pepper and toss again. Spread the squash in 2 large rectangular baking dishes about 1 1/2 inches deep. Bake in the upper third of the oven for about 1 1/2 hours, until the squash is tender and browned around the edges. Let rest for about 10 minutes before serving.
Contributed By Photo © Fredrika Stjarne Published November 2012

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502399 recipes/roasted-winter-squash-herbs-and-garlic 2013-12-06 David Tanis fall|winter|roasting|thanksgiving|side-dishes|10|12|healthy|vegetarian november-2012 recipes,roasted-winter-squash-herbs-and-garlic 502399
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