ROASTED WINTER SQUASH WITH MINT

yields 6 TO 8 PEOPLE AS A SIDE

ingredients

• 2 TBL olive oil* 2 TBL olive oil * 2 TBL olive oil
• 1/2 tsp salt

0.5 yellow onion, cut into thin strips

• 2 LB winter squash* 2 LB winter squashice

• 1 green onion green onion

• 1 TBL mint* 1 TBL mint

Black pepper

instructions

0. finely chop green onion (about 2 TBL); chop mint 0 seed squash and cut into 1-inch-thick wedges or rings, but with the skin on for looks. 1 Crank up your oven to 425°F. Grab 2 rimmed baking sheets. Yeah, sorry, this takes 2 of them. 2 In a large bowl, mix together the oil, cumin, and salt. Add the onion and squash and stir that around, using your hands or a big-ass spoon until everything has a little something on it. Pour that out in a mostly even layer over the 2 baking sheets and stick them in the oven. Roast, flipping the wedges over halfway, until both sides are nice and golden or browned in some spots, about 30 minutes. 3 While that is roasting, make the dressing: Mix everything together in a small glass. 4 When the squash is all done, dump it all out onto a platter, drizzle the dressing over it, and serve hot. Sprinkle with some pepper and more salt if you think it needs that .

modifications

Kabocha, acorn, or delicata squash all are legit as here. You can do one giant squash or two smaller 1-LB guys and mix up. As long as you cut them up into the same size, those ers will roast at the same rate. And use a sharp knife or you will cut yourself trying to wiggle that through. Be careful and have some goddamn sense.

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