Winter Tromboncino squash has a very mild flavor and keeps its shape when roasted. Despite what people say, I don’t think it tastes like butternut squash. This would be great added to spaghetti with garlic and extra virgin olive oil, or added to steel cut oats to make a savory, even healthier meal. If desired, you can also add tomatoes or peppers to this dish.
Ingredients
- ¼ cup olive oil
- Juice from one lemon (approximately 2-3 tablespoons)
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- 1 2-3-foot Tromboncino winter squash, halved, seeded, peeled, and evenly cut into ½-inch pieces (approximately 8-10 cups)
- 1 sweet onion, finely chopped
- 5-6 cloves garlic, sliced
- ¼ teaspoon rosemary
- ¼ teaspoon sage
- ¼ teaspoon thyme
Preparation
Preheat oven to 425 degrees.
In a large bowl, whisk together olive oil, lemon juice, salt and pepper.
Add squash, onions, and garlic, and mix until coated.
Add herbs and mix until incorporated.
Line two baking sheets with parchment paper and evenly distribute squash mixture in one layer on each.
Roast for 20 minutes, then rotate the pans halfway through to ensure each is getting equal exposure to the heat. Gently stir the veggies before putting the baking sheets back in the oven. Roast for a total of 35-40 minutes, or until the squash is tender and easily pierced with a fork.
Serve immediately, or refrigerate in a sealed food storage container for 3-4 days.
