Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Squash with Fresh Herbs

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Roasted Squash with Fresh Herbs Empty Roasted Squash with Fresh Herbs

    Post by Lobo Sun 24 Jan 2016, 3:39 am

    Roasted Squash with Fresh Herbs Img12l
    Roasted Squash with Fresh Herbs
    Roasted Squash with Fresh Herbs Translucent
    Be the first to Write a Review
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Servings: 8
    Delicata squash, with its cream-colored skin with green stripes, is one of the prettiest of the winter squashes. Best of all, its tender skin is edible, so you don’t need to go through the trouble of peeling the vegetables. Show them off to best effect by roasting them simply with olive oil and fresh herbs, as in this recipe from The Cook’s Atelier, a cooking school, epicurean center and wine shop in Burgundy.






    • 5

    Ingredients:


    • 3 to 3 1/2 lb. (2.5 to 2.75 kg) small winter squash, such as delicata
    • Extra-virgin olive oil for drizzling
    • Sea salt, preferably fleur de sel, and freshly ground pepper
    • A handful of fresh herb sprigs, such as thyme, bay leaves and sage

    Directions:

    Preheat an oven to 350°F (180°C).

    Cut each squash into about 6 wedges; scrape out and discard the seeds. Place the squash wedges in a large baking dish and drizzle generously with olive oil. Toss to coat the squash evenly. Season with salt and pepper. Tuck the herb sprigs around the squash wedges.

    Roast the squash, uncovered, until tender and lightly browned in spots, about 45 minutes, turning the squash once halfway through the cooking time. Transfer the squash pieces to a serving platter and serve immediately. Serves 8.

    The Cook’s Atelier, Beaune, France

      Current date/time is Sun 17 Nov 2024, 6:45 am