Tired of the same old dinner routine? Craving a healthy, flavorful meal that's surprisingly easy to make? Then look no further! This squash and tomatoes recipe is your answer. It's a perfect blend of sweet and savory, showcasing the best of autumnal produce while being quick enough for even the busiest weeknights. This easy recipe is perfect for healthy meals, quick dinner ideas, and homemade cooking enthusiasts alike. Let's dive in!
Ingredients:
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 2 pints cherry or grape tomatoes
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley (for garnish, optional)
Instructions:
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Preheat and Prep: Preheat your oven to 400°F (200°C). While the oven heats, prepare your vegetables. Peel, seed, and cube the butternut squash. Slicing the squash into roughly 1-inch cubes ensures even cooking.
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Sauté Aromatics: In a large oven-safe skillet or roasting pan, heat the olive oil over medium heat. Add the sliced red onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant. Don't let the garlic brown; this will make it bitter.
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Combine and Season: Add the cubed butternut squash and cherry tomatoes to the skillet. Toss everything together to coat with the olive oil and sautéed onions and garlic. Season generously with oregano, basil, salt, and pepper.
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Roast to Perfection: Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Stir halfway through cooking for even browning and to prevent sticking.
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Garnish and Serve: Once cooked, remove the skillet from the oven and let it cool slightly. Garnish with fresh parsley, if desired. Serve warm as a delicious side dish or a light vegetarian main course.
Cooking Tips for the Best Results:
- Choosing your squash: Butternut squash is a classic choice for this recipe, but you can experiment with other winter squash varieties like acorn or kabocha.
- Roasting time: The roasting time might vary depending on the size of your squash cubes and your oven. Check for doneness with a fork; it should easily pierce the squash.
- Don't overcrowd the pan: Make sure there's enough space between the squash and tomato pieces for even browning and roasting. If necessary, use two pans.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
Variations:
- Add protein: Roast some chickpeas or cubes of halloumi cheese alongside the squash and tomatoes for a heartier meal.
- Herbs de Provence: Substitute the oregano and basil with a teaspoon of Herbs de Provence for a different flavor profile.
- Lemon zest: A little lemon zest at the end adds brightness and acidity.
Nutritional Information (per serving, approximate):
This recipe provides a good source of vitamins A and C, fiber, and antioxidants. The exact nutritional content will depend on the serving size and ingredients used.
This squash and tomatoes recipe is a delightful example of simple, delicious, and healthy food recipes. It's quick to prepare and provides a satisfying and nutritious meal. Enjoy!