Sunday Roasts
“The diced squash can be roasted several hours ahead so that at serving time all that is necessary is to arrange the cubes on a platter and sprinkle them with crumbled goat cheese, chopped walnuts, and minced parsley. My local supermarkets sell butternut squash that is already peeled and halved, and if you can find it in this convenient form, it will shave a good amount of time off the prep.
Serves 6 COST: Moderate PREP TIME: 20 minutes if you purchase peeled butternut squash; 40 minutes if you ...peel and cube it yourself START-TO-FINISH TIME: 55 minutes to 1¼ hours 3 tbsp olive oil 3 lb/1.4 kg butternut squash, peeled and cut into 1-in/2.5-cm dice to make 8 cups (see market note) Kosher salt Freshly ground black pepper ½ cup/55 g walnuts, toasted and coarsely chopped (see cooking tip) ½ cup/115 g goat cheese, crumbled 2 tbsp minced flat-leaf parsley 1. Arrange a rack at center position and preheat the oven to 375°F/190°C/gas 5.
2. Brush a heavy, rimmed baking sheet/tray with 1 tbsp of the oil.MoreLess
Serves 6 COST: Moderate PREP TIME: 20 minutes if you purchase peeled butternut squash; 40 minutes if you ...peel and cube it yourself START-TO-FINISH TIME: 55 minutes to 1¼ hours 3 tbsp olive oil 3 lb/1.4 kg butternut squash, peeled and cut into 1-in/2.5-cm dice to make 8 cups (see market note) Kosher salt Freshly ground black pepper ½ cup/55 g walnuts, toasted and coarsely chopped (see cooking tip) ½ cup/115 g goat cheese, crumbled 2 tbsp minced flat-leaf parsley 1. Arrange a rack at center position and preheat the oven to 375°F/190°C/gas 5.
2. Brush a heavy, rimmed baking sheet/tray with 1 tbsp of the oil.MoreLess
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