Black Roux Culinary Collective’s Roasted Summer Squash

Did you know September 7th is National Acorn Squash Day? Acorn squash is considered a winter variety though it is harvested in late summer and early fall. Acorn squash is the same species as all summer squashes, including zucchini and yellow crookneck squash.

Although there are more squash varieties than one can count, many can be easily substituted for one another. The best substitute for acorn squash is butternut squash, and during this time of year, CCFM markets have an abundance of butternut. You can find several other varieties in-market, most of which can be used interchangeably in recipes. There are several good squash recipes out there, but to make your life a little easier we’ve got one for you here.

Ingredients

• 1 1/2 lb. squash, stems trimmed and halved
• 2 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 tsp. chopped fresh thyme leaves
• 1 tbsp fresh parsley
• Pinch crushed red pepper flakes
• 1 tbsp whole grain mustard
• 1 red bell pepper, julienne
• 2 tbsp. crispy onions
• 1 shallot julienne

Directions

Preheat oven to 425°. Toss squash, peppers, shallot, and garlic with oil on a large rimmed baking sheet.

Season with salt and pepper.

Roast until tender and golden, about 10 minutes. Add thyme and mustard, and roast for an additional 5 minutes.

Sprinkle red pepper flakes, crispy onions, and parsley to taste and toss to coat.

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