Tuesday, July 17, 2007

Roasted Squash with red onion

2 butternut squash (about 800g each)
2 red onions, peeled, halved, and cut into wedges
3tbsp extra virgin olive oil, plus extra to serve
sea salt and black pepper
4 garlic cloves, peeled and sliced
a small handful of sage leaves
100g green and black olives, pitted

Heat the oven to 240c. Cut the skin off the squashes, quarter the bulbs to remove the seeds and slice these sections into wedges. Halve the trunks lengthways and slice into pieces 1 cm thick.
Toss the squash and onions in a bowl with the olive oil and seasoning, then arrange in a roasting dish in a crowded single layer. Roast for 20 min, then stir in the garlic and sage and cook for a further 20 min.
Leave to cool, then mix in the olives and transfer to a serving dish. Pour over a little more oil and scatter over with sea salt.

A friend of my husband’s just gave us this new cookbook. It’s called The Country Cook. If you are reading this… THANK YOU! This is a beautiful book. The recipes are very healthy/hearty looking, and I have to try at least four of them immediately.

This one was really simple to make, and although it may have been meant as a side dish, it is a huge amount of food, and served with some brown rice makes a beautiful dinner.

A quick warning, in order to get it all even close to a single layer for cooking, I had to use my two biggest roasting dishes. It’s not that it makes a crazy amount of food, but to get it all in one layer, you need a lot of space.

The only other thing you need to know about this recipe is that IT ROCKS! It’s so good. The olives give it the salty/sweet contrast with the squash, and the extra drizzle of olive oil with the last sprinkling of salt make it feel luxurious. Also as an added bonus, there is the smell of sage cooking. It is my absolute favorite cooking smell ever. It smells like home, and holidays, and comfort, and all things good.

Try this recipe.

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