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Roasted Butternut Squash Ribbons

squashribbons

Simple, silky and so delicious, with a platter of these orange ribbons you have a beautiful side dish for Sunday supper. Or you can make them the main dish by tossing with pasta, Parmesan and fried sage. Or how about draping them on the plate and topping with arugula, a crispy fried egg and a drizzle of spicy tomato sauce?

Roasted Butternut Squash Ribbons

You Need:

1 large butternut squash (try to find one with a thick neck)
3-4 tablespoons olive oil
2 garlic cloves, finely minced
1 tablespoon chopped rosemary and/or thyme
Salt and a grind of pepper to taste

To Make:

Preheat your oven to 450º. Oil one or two baking sheets.

Peel the butternut squash and cut the neck from the bottom. Scoop out the seeds.

With a mandolin, thinly slice the neck lengthwise. You can also, with patience, do this with a vegetable peeler or a knife. Once the neck is sliced do the same with the lower part. These pieces wont be as uniform, but just as tasty.

Toss the squash with the remaining ingredients until they are completely mixed. Thinly spread out on the baking sheets. Roast for 20-30 minutes, flipping now and then until the ribbons are soft and golden with a few dark crunchy edges and completely delicious.

Kids can: Clean the squash seeds, toss them with olive oil and salt and roast them until golden as a snack for the big cook and little cooks (cookies).

 

Join the Discussion

  • Ginger

    This looks yummy. I recently found your blog and think it’s great. 

  • Melodie Davis

    Someone just gave me a butternut squash: this looks like a good use for it!

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