Wednesday, October 29, 2008

Squash with Sage & Thyme

This recipe is derived from a dish in Annie Somerville's "Fields of Greens" (her squash and leek turnovers are amazing, but too labor-intensive for a weeknight).

cooking spray
1 acorn squash, peeled & cubed (approx. 1 inch cubes)
2 Tbsp olive oil
1/2 tsp dried sage (or 1 Tbsp fresh, snipped into ribbons, if you have it)
1/2 tsp thyme
1/4 cup white wine
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 375. Spray a baking dish with cooking spray. Toss remaining ingredients together in baking dish and cover with foil. Bake for 45 minutes, then 15 minutes more uncovered, adding water if necessary if squash looks like it's drying out.

* A note about peeling the squash. Yes, it's complicated. My suggestion is to cut the squash into crescents, cutting along the "valleys" between the ridges. Then each crescent will be easier to peel. Look for squash that aren't deeply ridged -- that will help too. Or just use butternut or delicata squash, which is easier to peel!

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