This is a standby side we always turn to in the fall and winter months when squash are at their peak. It is prefect for a weekday meal or can be served as a side for entertaining. Eat with the skin on, no need to peel, and serve hot or at room temperature.
Serves 6
1 lg. butternut squash or 1 sm. pumpkin, about 2 lbs.
4-6 Tbls. good olive oil
1 tsp. ground coriander
1/2 tsp. fennel seeds
1 tsp. red pepper flakes
1 tsp. kosher salt
A few grinds of fresh pepper
Preheat oven to 400. Wash squash. Do not peel. Cut squash in half, scrape out seeds and then cut into 1-inch thick quarters until you have several boat-shaped wedges. Tip: If you cut off one side of the halved squash, you can roll it on to the cut edge to make it easier and safer to cut into quarters. Put pieces in a large bowl and toss with olive oil, coriander, fennel seeds, red pepper flakes, salt and fresh pepper. Make sure they are well-coated. Line a baking sheet with foil and place squash pieces in a line, skin side down. Roast for about 40-50 minutes, until the skin has become brown and caramelized. Let stand for a few minutes before serving.
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