Need a salad? dish for the holidays? dish with turkey or rack of lamb?....
Zucca Arrostila Condita con Olive e Noci (Italian)
Serves 6-8 people
Preheat the oven to 425F (220C)
1 organic butternut squash, peeled and cut into 1 1/2-inch (3,8 cm) chunks
1/4 cup (60 ml) olive oil
1 tsp. (5 g) sea salt
1/2 cup (100 g) chopped each: pitted black olives and toasted organic walnuts
grated zest and juice of 1 large organic orange
2 Tbs. (30 g) chopped parsley or 2 tsp. (10 g) dried
1. In a bowl, toss the squash with the olive and salt.
2. Spread on a sheet pan and roast, tossing once or twice, start on the bottom racks and move to the top halfway through, until very golden, about 25-30 minutes.
3. While the squash is still warm, scrape it into a serving bowl.
4. Sprinkle with olives, orange juice, zest, and parsley. Toss well.
5. Sprinkle the chopped walnuts on top, and serve.
Walnut tree walnut forming
-modified Lidia's Celebrate Like an Italian
