What I Made For Dinner

HUMBOLDT ST, Brooklyn: One of my favorite cook books is Williams-Sonoma’s VEGETABLE. I made the roasted squash the other night and it was divine. The following is a variation on the recipe, here is what you will need:

1 baking pumpkin, or other orange fleshed winter squash

4 cloves garlic, chopped

1 teaspoon cooking wine, or balsamic vinegar

2 tablespoons olive oil

1/2 teaspoon sugar

1/4 teaspoon chile powder

1/4 teaspoon dried thyme

salt

salt & pepper

Preheat oven to 350. Cut the squash into wedges, scooping out seeds and fibers.

Mix together garlic chunks, oil, wine, chile powder, and thyme. Brush onto the squash arranged in baking pan, and salt and pepper to taste.

Cover tightly with aluminum foil and bake about 40 minutes or until tender (depends on thickness of squash.) Uncover and raise temp to 400, flip the quarters face down.

Roast 10 – 15 minutes until browned in places, and very tender. Serve immediately.

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