Ingredients

The following ingredients have 6 Servings
  • 1 large butternut squash (peeled, seeded and cubed)
  • 1 tablespoon unsalted butter (melted)
  • 1 tablespoon brown sugar
  • Kosher salt and freshly ground pepper (to taste)
  • 3 tablespoons sour cream
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon rice vinegar
  • 1 shallot (minced (about 2 tablespoons))
  • Chopped fresh parley or chervil (to serve)

Instruction

  • Preheat the oven to 400°F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, sprinkle over the sugar, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast for about 25 minutes until tender and lightly browned on the bottom.
  • Meanwhile, make the sauce: In a small bowl of container combine the sour cream, olive oil, lemon juice, rice vinegar, shallots, and salt and pepper.
  • When the squash is roasted, let it cool slightly for 5 to 10 minutes. Transfer to a serving dish and drizzle over the dressing. Sprinkle with the herbs and serve immediately.