Tested and Perfected by Food and Wine
Roasted Winter Squash with Herbs and Garlic
© Fredrika Stjärne

Roasted Winter Squash with Herbs and Garlic

  • ACTIVE: 30 MIN
  • SERVINGS: 10 to 12

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.

  1. 7 pounds winter squash, such as butternut—peeled, halved, seeded and cut into 1-inch cubes
  2. 1/2 cup extra-virgin olive oil
  3. 6 garlic cloves, minced
  4. 2 tablespoons chopped sage
  5. 2 tablespoons chopped thyme
  6. Salt
  7. Freshly ground pepper
  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.