Roasted Winter Squash
An easy-to-prepare, delicate sweet-and-sour squash dish.
|Directions||Preheat oven to 450 and oil baking sheet.
Peel the squash (optional), cut in half through stem end,* and scoop out seeds. Place cut side down and slice in ¼-inch half circles.
Brush each slice with oil, arrange in single layer on baking sheet, sprinkle with a bit of salt, and bake for 15 minutes, until tender but not mushy.
Meanwhile, heat remaining olive oil with garlic for 1 minute. Add vinegar and sugar and stir until dissolved. Add remaining ingredients, including the rest of the salt, and remove from heat.
Arrange squash on plate, top with dressing, garnish with a few mint leaves, and serve.
|Notes||*If you have trouble cutting it, try this handy technique: grab a cheap but sturdy knife and a rubber mallet, cut into the squash with the knife, and then hit the top of the blade with the mallet.
Another way to cook squash is to place 1-inch pieces in a pan with ½-inch of water. This takes a lot longer (at least an hour) but tastes delicious and doesn’t need to be oiled. Let it cook for 10 minutes or so after the water has boiled away – this will make it much sweeter.
Adapted from The Moosewood Collective’s Moosewood Restaurant Celebrates: Festive meals for holidays and special occasions. It’s part of the vegan Thanksgiving menu.
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