News

Yid.Dish: Herb-roasted Butternut Squash

Image by JCarrot

By Leah Koenig June 30, 2005

Serves 4

2 medium butternut squash, halved lengthwise and seeded

4 teaspoons olive oil

1 teaspoon crushed, dried rosemary

1 teaspoon crushed, dried thyme

1 teaspoon crushed, dried za’atar

3 garlic cloves, minced

Salt and pepper

Preheat oven to 400 degrees F.

Place butternut squash halves on a large baking sheet flesh side up. Mix the oil, crushed herbs and garlic in a bowl. Drizzle one teaspoon of the mixture over each squash half, spreading the oil and herbs evenly across the surface. Season with salt and black pepper. Roast 25 minutes, or until flesh is fork-tender.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

— Rachel Fishman Feddersen, Publisher and CEO