Tangy Marinated Butternut Squash: Thanksgiving Recipe

Butternut squash is a winter vegetable with a sweet, nutty flavor. It is traditionally served at Thanksgiving either as a casserole or as a soup. The taste of butternut squash always makes me think of home, traditions and a family meal around a huge table. My grandmother used to do a mashed butternut squash and my mother in law makes a soup that is to die for. The meaty flesh of the butternut squash makes it ideal for those who are serving vegetarian options for their Thanksgiving feast as well as making it a hearty dish for any time of the year.

The butternut squash recipe that my husband and I serve for Thanksgiving has been worked out and refined over several years. I prefer this dish to my grandmother's traditional mashed recipe and I think you will as well! It is a modern and tasty change from so many baked casseroles and is flavorful and filling enough for anyone to enjoy. The marinade is tangy and refreshing in the midst of a large meal while still retaining the sensory memories that butternut squash seem to evoke in many of us.

Try serving this recipe as a pairing with traditionally prepared dishes for a change in your Thanksgiving menu. This dish also makes a wonderful addition to any potluck as it is served at room temperature and is not harmed by waiting to be enjoyed!

Marinated Butternut Squash

2 medium Butternut Squash, skin on, seeded and cut into one inch slices

salt and pepper to taste

½ cup olive oil

¼ cup Sherry Vinegar (red wine vinegar)

1 small red onion, sliced paper thin

½ teaspoon crushed red pepper

1 Tablespoon dried Basil

1 teaspoon dried Thyme

1 clove garlic, minced

¼ cup fresh Rosemary

Preheat oven to 450 F.

Season squash slices with salt and pepper. Drizzle with ¼ cup of the olive oil and arrange them in a single layer on a cookie sheet or two. Roast until tender, approximately 20 minutes. While the squash is roasting, whisk together the remaining olive oil and all other ingredients except the fresh rosemary. Whisk until emulsified. When the squash has cooked slightly, transfer to a dish and layer the onion slices over them. Then pour the marinade over the top. Allow to cool in the marinade for at least 20 minutes. Sprinkle with Rosemary and serve at room temperature. The longer the dish marinates, the more taste the squash and onion absorb. This dish could also be prepared a day in advance and refrigerated until the day of the meal. Remove from the refrigerator in time to warm to room temperature.