Baked Winter Squash with Tomatoes & Rosemary

Baked Winter Squash with Tomatoes & Rosemary
Serves 6
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  1. 1 winter squash, acorn, butternut, hubbard (about 1 1/2 pounds)
  2. 4 large ripe tomatoes, about 1 pound, seeded (optional) and roughly chopped
  3. 3 cloves garlic, chopped
  4. 1 onion, yellow or white, chopped
  5. olive oil
  6. 2 tablespoon fresh or 1 teaspoon dried rosemary
  7. 1 small dried pepper such as Italian pepperoncini (optional)
  1. Preheat the oven to 350 degrees.
  2. Seed, peel, and cut the squash into 2” pieces. Brown the squash in 1 tablespoon olive oil over medium high heat and then remove from pan.
  3. Reduce the heat to medium so the garlic doesn’t cook to fast and get bitter. Add another tablespoon of olive oil to the pan. Good olive oil is the key to this sauce, and don’t be skimpy with the oil, as it lends a great deal of flavor to this dish. Now add the garlic to the pan and sauté for about 30 seconds, then add the onion and sauté for another 3 to 5 minutes until soft. Add the chopped tomatoes and whole dried pepper, if using, and cook for about 15 minutes until saucy, seasoning with salt and pepper to taste.
  4. Layer the browned squash and sauce in a large casserole dish and bake uncovered at 350 for 30 minutes or until squash is tender. If the pan starts to get a bit dry during baking, which it shouldn’t, add water a ¼ of a cup at a time, or cover the casserole dish.
Farmers Market Shopping List
  1. 1 ½ pounds of Winter Squash such as butternut, kabocha, acorn, Turkish or delicata
  2. 4 large Tomatoes, about 1 pound
  3. 1 Onion, white or yellow
  4. 3 heads Garlic
  5. Rosemary
  6. Olive oil
Studio City Farmers Market