G.f. Winter Squash Recipe
Make G.f. Winter Squash Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Winter Squash
Herb-Toast Almond Gremolata (gluten-free topping)
Finish / Optional
Method
Roasted Winter Squash
- 1
Preheat and prepare squash
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a sharp chef's knife, cut the butternut squash in half lengthwise. Scoop out and discard the seeds and stringy pulp with a spoon.
- 2
Season and roast
Brush the cut faces and cavity lightly with 2 tbs olive oil. Sprinkle 1 tsp sea salt, 1 tsp black pepper, and 1 tsp ground cinnamon evenly over the cut surfaces. Drizzle 1 tbs maple syrup over the flesh for a caramelized finish. Place squash cut-side up on the prepared baking sheet.
- 3
- 4
Cool slightly and slice
Remove from oven and allow squash to cool 5–10 minutes so it firms up slightly. Slice each half into 1-inch thick slices or scoop into chunks depending on serving preference; keep warm on the baking sheet.
Herb-Toast Almond Gremolata (gluten-free topping)
- 5
Toast almonds and prepare herbs
While the squash roasts (or in a small dry skillet over medium heat), toast the sliced almonds for 2–3 minutes, shaking the pan, until fragrant and lightly golden. Remove to a plate to cool. Finely chop the toasted almonds if slices are large. Finely mince the parsley and thyme leaves and mince the garlic clove.
- 6
Combine gremolata
In a small bowl combine the chopped toasted almonds, 2 tbs chopped parsley, 1 tsp thyme leaves, minced garlic, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp fine sea salt, and 1/8 tsp black pepper. Mix thoroughly — the mixture should be slightly coarse (not a paste). Taste and adjust salt or lemon as needed.
Finish / Serve
- 7
Assemble
Arrange the roasted squash slices or chunks on a serving platter. Sprinkle the herb-toast almond gremolata evenly over the warm squash so oils and lemon aroma bloom into the flesh.
- 8
Optional finishing touches
Scatter 1/4 cup crumbled feta or goat cheese over the top if using, and add 1/2 cup microgreens or baby arugula for brightness. Serve warm as a side or light main.
- 9
Make-ahead and storage
Roasted squash can be roasted up to 3 days ahead and refrigerated in an airtight container. Gremolata keeps separately up to 24 hours in the fridge—bring to room temperature before serving. Reheat squash gently in a 350°F (175°C) oven for 10–12 minutes or microwave in 30-second bursts until warm.