Monday, October 31, 2011

Garlic Roasted Calabaza

Calabaza with roasted garlic olive oil and white wine. So simple, but tastes divine! I like it chopped up and put into a chicken soup, too.  Perfetto!


3 pounds of calabaza (or butternut squash)
1/4 cup of extra virgin olive oil
3 tablespoons of butter (melted)
3-4 cloves of garlic
1/4 cup of dry white wine
3-4 sprigs of thyme


Preheat oven to 475 degrees.Lightly, smash garlic with the side of a chef's knife (just enough to crack garlic and release it's aroma) Combine the olive oil, butter, wine, thyme and a small bowl. Slice the calabaza in to two inch wedges.  Pour olive oil mixture over calabaza wedges and thoroughly coat. Arrange (with the olive oil mixture) on a large baking dish and bake on middle rack for 20-25 minutes and until you see the calabaza start to caramelize.  Remove from oven and allow to cool for at least 5 minutes.