Yield: 4 servings
|2 pounds||Butternut squash; peeled cut in 1 1/2 \" cubes|
|6 \N||Shallots; peeled|
|2 tablespoons||Vegetable or olive oil|
|2 teaspoons||Thyme; minced|
|\N \N||Salt and pepper|
Heat oven to 425ø. Put the squash and shallots in a roasting pan large enough to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or shaking the pan every 15 minutes, until they are tender and evenly browned, 45 to 50 minutes. Season with pepper to taste; serve warm or at room temperature.
Cook's Illustrated Nov/Dec 94