by amanda
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my 118 recipes »
Photo by Sarah Shatz
amanda's Notes:
1 small butternut squash, halved, seeded and peeled Ask a question about this ingredient
1 1/2 tablespoon sugar Ask a question about this ingredient
coarse kosher salt Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
2 garlic cloves, peeled and smashed Ask a question about this ingredient
1 tablespoon sherry vinegar Ask a question about this ingredient
1/2 teaspoon thyme leaves Ask a question about this ingredient
coarsely ground black pepper Ask a question about this ingredient
Using a mandoline or a vegetable peeler, slice the butternut squash halves crosswise into thin strips (they should be thin enough to bend into a "u" shape). You will need 6 cups.
Ask a question about this stepSpread the strips on two baking sheets. Sprinkle with the sugar and season generously with salt. Let sit for at least 20 minutes. Heat the oven to 425 degrees.
Ask a question about this stepSprinkle the squash strips and garlic cloves with olive oil, just enough to dress the strips. Toss to coat both sides. Bake until the edges begin to curl (some should brown lightly) and the strips are just barely cooked through (a little crunch is good), 8 to 10 minutes. Remove from the oven and let cool.
Ask a question about this stepGather up the squash strips and arrange on a serving platter. Sprinkle with the vinegar, thyme and pepper. Toss lightly. Taste and adjust seasoning, adding more oil, vinegar and salt as needed.
Ask a question about this stepGood point about the oil. Should use just enough to lightly dress the leaves, like a salad. Glad it worked out.
Good point about the oil. Should use just enough to lightly dress the squash, like a salad.
I just made this tonight. I loved the flavor! Note to myself : grease the baking sheet next time. :-)
Beautiful!
This is being bookmarked! Can't wait to try this.
This was fabulous! My husband and I both really enjoyed having a light vegetable on this holiday table. I've also decided that I deserve a decent mandoline. I have a cheap one that gives too much and, as a result, makes very uneven slices. Any suggestions on an inexpensive one? I've been tempted by the small OXO version.
The small OXO one is great, as is the Benriner. Both are lightweight plastic and inexpensive.
I own he small OXO as well —does a great job for a small pricetag!
i'd like to serve this as a cool side, rather than an appetizer. Should it be room temperature or chilled? Can chill ahead of time? thanks.
Can definitely make it and chill ahead of time. But serve it at room temp. Enjoy!
Hi. I've just joined, and know not what went before, hence this question: for butternut, what do you consider small? by weight, please . . . and thank you.
Hey - I made this for dinner tonight and was not happy with my results. Squash was not the texture I anticipated and there was no browning. It may have steamed instead of roasted. Are the squash strips supposed to be in a somewhat single layer or can they be sort of jumbled together? I didn't have a mountain of squash strips, but there was definitely layering. ???????
Single layer with some minor overlap -- that's why I called for 2 baking sheets. One thought -- did you measure out 6 cups after peeling? If not, maybe you ended up with more. I'm surprised there was no browning with the oven at 425. Not sure what happened. If you ever make it again, I'd increase the heat to 450.
will definitely try it
We had a Food52 dinner tonight. The roast chicken with mustard and grapes by lastnightsdinner and this salad. Both were delicious. We were fighting over who gets to take the leftovers to work tomorrow!
Wow! Love the originality of using squash this way. I'm going to go get myself some squash and try it.
Great recipe, will definately try it.
I am always in search of new ways to use winter squashes. This is brilliant.
This looks amazing - must have for dinner TONIGHT!
This looks amazing - must have for dinner TONIGHT!
This looks amazing - must have for dinner TONIGHT!
This looks amazing - must have for dinner TONIGHT!
This looks amazing - must have for dinner TONIGHT!
So the smashed garlic goes in the oven with the squash? It won't burn?
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
This is a nice dish. It took me a while to get the rhythm of my slicing, kept going back and forth between the mandoline (more substance to the slices) and the vegetable peeler (extremely thin, translucent slices). I finally settled on the mandoline. Be careful not to use too much oil, as this can keep the squash from carmelizing. I had to roast the squash for about 20 minutes and raise the temp to 450 before it started to brown and I think too much oil was the problem. As Amanda promised, this is definitely a do-ahead dish; it kept beautifully in the refrigerator and then I brought it to room temperature before dressing and serving.