Ingredients with Measurements:
- 1 medium butternut squash, peeled and sliced into thin rounds
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh sage
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Mandoline slicer
- Baking dish
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, black pepper, and minced garlic.
3. Arrange the butternut squash slices in a single layer in a baking dish lined with parchment paper.
4. Brush the squash slices with the olive oil mixture.
5. Sprinkle the chopped herbs over the squash slices.
6. Cover the baking dish with another sheet of parchment paper.
7. Bake for 45-50 minutes, or until the squash is tender and caramelized.
8. Remove the parchment paper from the top of the baking dish.
9. Sprinkle the grated Parmesan cheese over the top of the squash.
10. Return the baking dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 15g
Carbohydrates: 20g
Protein: 4g
Fiber: 4g
Sugar: 9g
Sodium: 500mg
Substitutions for ingredients:
- Instead of butternut squash, you can use other types of winter squash, such as acorn or kabocha.
- Instead of balsamic vinegar, you can use red wine vinegar or apple cider vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add sliced onions or bell peppers to the baking dish for extra flavor and texture.
- Use different herbs, such as oregano, marjoram, or tarragon.
- Add a sprinkle of red pepper flakes for some heat.
- Top with toasted pine nuts or chopped walnuts for crunch.
Tips and tricks:
- Use a mandoline slicer to get even, thin slices of butternut squash.
- Make sure to cover the baking dish with parchment paper to prevent the squash from sticking and to keep it moist.
- Let the squash cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with a sprinkle of fresh herbs and a drizzle of balsamic glaze.
Garnishes:
Fresh herbs, toasted nuts, or a sprinkle of red pepper flakes.
Pairings:
This dish pairs well with roasted chicken or pork, grilled steak, or a simple green salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or crusty bread.
Troubleshooting advice:
- If the squash is not tender after 45-50 minutes of baking, cover the dish with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly after 5-10 minutes of baking, broil for a few minutes until golden brown.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw vegetables. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
The original recipe for Confit Byaldi is a French dish made with thinly sliced vegetables, such as eggplant, zucchini, and tomato, arranged in a spiral pattern and baked with herbs and olive oil. This version uses butternut squash as the main ingredient.
Flavor profiles:
Sweet, tangy, savory, and herbaceous.
Serving suggestions:
Serve as a side dish or as a vegetarian main course.
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Taste: Sweet, Savory, Earthy, Nutty, Caramelized