 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Prep: 35 minutes; Bake: 10 minutes; Roast: 20 minutes. Ingredients:
3 cups (3/4-inch) cubed fresh peasant-style bread |
1 1/2 pounds butternut squash, peeled and cut into 1/2-inch pieces (about 4 cups) |
10 shallots, quartered (about 9 to 10 ounces) |
1 1/2 teaspoons salt |
3/4 teaspoon freshly ground white pepper |
1 1/2 tablespoons dark brown sugar |
3 tablespoons olive oil |
2 tablespoons chopped fresh sage |
Directions:
1. Preheat oven to 400°. Arrange bread cubes on a baking sheet, and bake at 400° for 10 to 12 minutes or until lightly browned and toasted. Set aside to cool slightly. Increase oven temperature to 450°.
2. Mound squash and shallot in the center of a rimmed baking sheet. Whisk together salt and next 3 ingredients in a small bowl. Pour over mounded squash and shallot, and toss to coat. Spread vegetables in a single layer on the sheet, using 2 sheets if necessary.
3. Roast at 450° for 20 minutes or until tender when pierced. Shake the sheet halfway through cooking. Toss warm squash in a bowl with reserved croutons and sage. Spread on a heated platter, and cover to keep warm until ready to serve.
|
|