Roasted Squash with Parmesan and Walnuts shifts the side dish to center stage!
I realize we’re talking vegetable here, but not just any boring, bland vegetable mind you. Slices of butternut squash are coated with melted butter and caramelized to perfection at high heat. Next they’re drizzled with sherry vinaigrette which adds brightness and counterbalance to the squash’s sweetness. Then salty Parmesan, toasted walnuts and fresh parsley provide the finishing touches.
Roasted Squash with Parmesan and Walnuts
Additional Variations
This squash dish is really more of a guideline than a hard and fast recipe. Here are a few of the many possibilities. For each of these variations, roast squash as directed. Omit the vinaigrette, Parmesan, walnuts and parsley for one of these options instead. I haven’t had a chance to sample these yet, but looking forward to that in the future.
- Browned Butter and Hazelnuts with Chives – Cut up 3 tablespoons unsalted butter. Melt butter along with 1/3 cup toasted, chopped hazelnuts in skillet over medium low heat. Cook stirring frequently, until butter and hazelnuts are brown and fragrant, about 2 minutes. Immediately remove skillet from heat and stir in 1 tablespoon water (butter will foam and sizzle). Let cool for 1 minute. Stir in 1 tablespoon of lemon juice and a pinch of salt. Transfer squash to serving platter and drizzle with butter. Sprinkle with 1 tablespoon of snipped fresh chives.
- Tahini and Feta – Whisk 1 tablespoon tahini, 1 tablespoon olive oil, 1 1/2 teaspoons lemon juice, 1 teaspoon honey and a pinch of salt in small bowl. Transfer roasted squash to a serving platter and drizzle with tahini mixture. Finish squash with 1/4 cup finely crumbled feta, 1/4 cup roasted, finely chopped pistachios and 2 tablespoons chopped fresh mint.
Other Winning Veggie Recipes
Chances are you had to be bribed to eat your veggies as a kid. But those days are gone! A little effort and a dash creativity will give your taste buds a whole new appreciation for the world of vegetables.
Here are some additional winning recipes I’ve tried from the Vegetables Illustrated cookbook worth checking out:
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Ingredients
- 1 large butternut squash (2 1/2 – 3 lbs) peeled, seeded and sliced crosswise 1/2 inch thick (see instructions for easy peel method)
- 3 tbsp unsalted butter melted
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper to taste
- 1/2 ounce Parmesan, shredded or shaved into strips
- 3 tbsp toasted walnuts, coarsely chopped
Vinaigrette
- 1 tbsp sherry vinegar
- 1/2 tsp mayonnaise
- 1 pinch kosher salt
- 2 tbsp olive oil
- 2 tbsp parsley, chopped
Instructions
- Preheat oven to 425 degrees.
- Wash, dry and poke squash all over with fork. Cut off ends and microwave for 3 minutes on high. Let rest for a few minutes until cool enough to handle. Peel squash and cut crosswise into 1/2 inch thick rounds (I cut my rounds in half.)
- Place squash rounds in large bowl and toss with melted butter and season with salt and pepper. Arrange squash in single layer on rimmed baking sheet and roast for 10-15 minutes. Remove sheet from oven, and use spatula to flip squash slices over. Rotate sheet when placing back in oven (the side of the baking sheet previously near the back of oven is now in the front) and roast for another 10-15 minutes until squash is tender and browned. Note – if you skip the initial microwaving step prior to peeling, you will need to roast squash for a total of 45-50 minutes.)
Vinaigrette
- While squash is roasting, combine vinaigrette ingredients in small jar or salad shaker with tight fitting lid and shake to combine.
- After squashed has roasted, transfer to serving platter and drizzle with vinaigrette. Sprinkle with Parmesan, toasted walnuts and parsley.
We all loved it Cathy. Even Austin. The balsamic vinegar was a tasty sub for the sherry vinegar.
First time I’ve made butternut squash and I will definitely make it again!
So glad your family liked it. I have squash on the grocery list for this week and I think Iāll have to whip up this recipe again. šš„°
This looks phenomenal, I have been craving vegetables !
And doesn’t it look great on the pretty plate you gave me?