Slow Heat, Quiet Sweetness
There is something almost alchemical about what a hot oven does to butternut squash. The edges caramelize, the flesh turns yielding and soft, and the whole kitchen shifts into something warmer and slower. Garlic deepens everything here — not sharp, but mellow and patient, the way it gets when it's had time to settle into heat. This is a side dish in the truest sense: unhurried, generous, and content to let the season speak.
Ingredients
- 8 cups butternut squash, peeled and cubed (about one medium squash)
- 2 tablespoons Alessi Extra Virgin Olive Oil
- 3 teaspoons Alessi Garlic Puree
- Alessi Sea Salt and Ground Black Pepper, to taste
Instructions
- Preheat oven to 450.
- Combine all ingredients in a baking dish and toss to coat evenly. Bake for 25 minutes or until tender.
