I first tasted a version of this dish at the Breslin in the Ace Hotel. It was completely minimal, but absolutely perfect. Butternut squash, when roasted at high heat, develops a delicious, nutty flavor. The sides and edges turn a dark, caramel brown, and the shallots mellow and sweeten. A liberal sprinkling of sea salt is essential, as the salt complements–and develops–the sweetness of the squash.
This is a quick, easy, and satisfying side dish, ideal for a cool fall night. Cut a butternut squash in half, and then slice into rounds. Preheat the oven to 475 degrees Fahrenheit. Coat the squash rounds liberally in olive oil, and place them in a cast-iron skillet (or other oven-proof baking dish). Peel two good-sized shallots, and then slice into rough chunks. Toss them into the pan with the squash. Sprinkle the entire ensemble with sea salt and freshly ground black pepper, then scatter sprigs of thyme over the top. Bake for 20-25 minutes, or until the squash is tender and caramelized.
