adapted from The Essence of Chocolate by John Scharffenberger & Robert Steinberg
serves 3-4 as a side
Ingredients:
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SQUASH: Preheat oven to 450 degrees. Line baking sheet with parchment paper. Using a knife, separate neck and bulb portions of squash. Cut crosswise into 1/8″ thick slices. Toss with just enough olive oil to coat and lightly season with salt and pepper. Arrange on baking sheet and roast for 20-25 minutes until soft and golden; some thinner pieces may crisp a touch! VINAIGRETTE: In a large saute pan, toss the roasted squash with the reserved grease* over medium heat, to re-warm. Once warmed, toss the squash in a large bowl with the vinaigrette. |