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Side - Oven Roasted Butternut Squash
This is a side dish for a roast of beef, pork or lamb. The flavors balance nicely in this easy and delicious squash recipe.
Butternut Squash – sufficient to provide two 2-inch by 4-inch sized serves per guest
¼ cup fine ground black pepper
½ cup garlic salt
1 Shallot onion per 2 pieces of squash
1 garlic clove per 2 pieces of squash
1/8 cup extra-virgin olive oil
1/8 cup Williamson Shiraz
Peel the squash, eliminating all skin, seeds and seed pulp and cut into 2-inch by 4-inch sized pieces. Peel the garlic cloves and onions and cut into thin slices.
Place the squash, garlic cloves and onions into a large bowl and add the sugar, honey, olive oil, pepper and garlic salt. Toss until all the pieces of squash are covered with the ingredients. Then add the Shiraz and toss again until each piece of squash has some Shiraz on it.
Approximately three quarters of an hour before the roast is done in the oven, add the squash and oil mixture to the roasting pan. (Oven temperature should be around 350°)
Turn every 20 minutes to brown evenly. Depending on size and heat squash may take from 30 minutes to one hour so test for tenderness by piercing with a knife.
While carving the roast, etc., keep squash hot by placing them on a plate in the oven when it is turned off and is beginning to cool. The outside will crisp a little but be careful not to overcook them this way.