Roasted Winter Squash with Salsa Verde and Herby Breadcrumbs

There are many things we wouldn’t want to do without – our favorite pair of walking shoes, the coffee cup that fits our hand just right, sunglasses on sunny days, and our phones. We’d be especially lost, though, without our pantry essentials. When we get credit for being able to throw together delicious meals with seemingly little effort, what we don’t always tell is that it’s our pantry that made it possible. With a great assortment of recipe foundations and a few tricks up our sleeve, making dinner from the fresh produce at hand is as easy as can be. Some of our favorite dishes rely on the essential pantry goods we keep. Think easy stir-fries, flavorful braises, inventive crostini, and simple pasta suppers – or turn roast veggies into something special and spice things up a little with aromatic touches, and know it’s always ok to put an egg on it. Check out our essential pantry must-haves here and read on for a recipe for a savory and hearty roasted winter squash dish that makes good use of them!

Roasted Winter Squash with Salsa Verde and Herby Breadcrumbs

Roasted Winter Squash with Salsa Verde and Herby Breadcrumbs

For the squash:

– 4 c peeled and sliced winter squash (use butternut, acorn, or red kuri)

– 1 T olive oil

– Salt and pepper

 

For the salsa verde:

– 1 small bunch parsley, leaves picked off (feel free to toss in additional herbs such as marjoram, oregano, tarragon, cilantro, etc)

– 1 small shallot

– 3 T capers

– Juice of ½ lemon

– 1/3 c olive oil

– Salt and pepper

 

For the breadcrumbs:

– ½ c fresh breadcrumbs

– 1 T olive oil

– 2 T chopped herbs (parsley, oregano, rosemary, marjoram)

 

Preheat oven to 400. Place squash slices in a medium bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss thoroughly to coat and place in a single layer on a baking sheet. Roast until squash is beginning to brown, about 10-15 minutes. Remove from oven and set aside.

Meanwhile, make salsa verde. Place all ingredients except salt and pepper in a blender and pulse until almost completely pureed (a little texture is ok). Season to taste with salt and pepper. Set aside.

Make breadcrumbs: place olive oil in a small skillet and heat over medium heat. Add breadcrumbs and toast until golden brown and crunchy. Stir in herbs.

To assemble the dish, place squash on a serving platter, drizzle with salsa verde and top with breadcrumbs. Serve warm, at room temperature, or cold.

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