ERIN’S ROASTED BUTTERNUT AND ACORN SQUASH WITH SHALLOTS
Erin Cochran attended culinary school at the New England Culinary Institute in Vermont. After graduating she moved to Brooklyn and started work as a line cook at Craft Restaurant in Gramercy District. After two years in NYC, Erin relocated to sunny Sacramento, California where she is now the Sous Chef at The Kitchen Restaurant.
1 large butternut squash
2 large acorn squash
4 whole shallots
1/4 c. extra virgin olive oil
1/2 bunch fresh thyme, picked free of stem
1 tsp. cayenne pepper
salt and pepper
Preheat oven to 375˚F. Prepare the squash by trimming both ends off each one, allowing them to stand upright on your cutting board. Then while carefully holding each one, trim off the rind.
As soon as you start to trim the butternut squash it will start to weep a clear liquid, wash this off your hands quickly, as most people have a mild skin allergy to it.
Split each squash in half and remove the stringy seeds. Cut the squash into bite sized pieces and place in a large bowl.
Peel the skins from the shallots. If they are small leave whole, otherwise cut larger shallots into halves or quarters. Add these pieces to the bowl.
Toss all vegetables in the olive oil, thyme, cayenne pepper, salt, and pepper. Lay vegetables on a sheet pan covered in foil and bake in the oven for approximately 45 min., or until the shallots are browned and the squash is tender. Enjoy!