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.Plus: Ultimate Thanksgiving Guide More Delicious Side Dishes

Nancy Verde Barr
November 1998

Gallery

Credit: © Mathew Hranek

Recipe Summary

Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

    Advertisement
Advertisement