Roasted Squash

From Williams-Sonoma Vegetables

Ingredients

1 butternut squash
3-4 cloves garlic, coarsely chopped
2 Tbsp. olive oil
1 tsp. balsamic vinegar
½ tsp. sugar
¼ tsp. chile powder
1 tsp. fresh thyme, chopped
salt & pepper

Directions

1. Preheat oven to 350 degrees. Cut the squash in half, lengthwise through to its stem end. Scoop out the seeds and fibers. Cut each half in half again lengthwise, into wedges.  Arrange squash quarters cut side up in a baking pan large enough to hold pieces without touching.
2. In a small bowl, mix together the garlic, oil, vinegar, sugar, chile powder and thyme. Brush the mixture on the squash and season to taste with salt & pepper. Cover tightly with aluminum foil.
3. Bake the squash until tender when pierced, but no mushy, 30 minutes. Uncover, raise oven temperature to 400 degrees and return to the oven. Continue to roast until the squash is lightly carmelized, browned in spots and quite tender when pierced with a fork, 10-15 mins. longer.
4. Transfer to individual serving plates; serve at once.
   

   Note: Leftovers can be pureed and used as a filling for homemade ravioli or cannelloni.

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