|isn't this a cute little guy?|
Roasted Squash & Onions with Herbed Croutons
1-2 small squash, at home you could use acorn
1 small yellow onion
day old baguette cut into chunky croutons
salt and pepper to taste
sprinkle of grated Parmesan or Gruyere
Pre-heat oven to 400 F/220C.
|scooped and drizzled, ready for roasting|
Place in preheated oven for 30-40 minutes or until the flesh of the squash can be easily scooped free of the skin and the onion is meltingly soft.
Smush, yes smush is the technical term used here, together the peeled squash and onion adding salt and pepper for seasoning and put mixture in an ovenproof gratin dish. Feel free to make this more decadent and add in some cream at this point.You can make ahead to this point because you're going to warm in the oven before serving.
Meanwhile, make the croutons. This is so easy and much better than buying them pre-packaged because you control the salt and there are no preservatives.
Cut old baguette into big chunks, sprinkle with the smallest amount of olive oil and thyme. Season with salt and pepper.
I love thyme so use it often but you can use any herb you like. Herbes de Provence would be nice here too. I've even been known to sprinkle on dried lavender for a different type of crouton all together. Be creative and use what you like.
|i'm going to be a crouton|
When done you can store these in an airtight container and use on anything you like. But here you're going to scatter them over the squash and onion mixture and top with grated cheese. When seasoning remember that you're adding the cheese so don't be heavy handed with the salt.
When you're ready, put it in a warm oven 325F/180C for 5-7 minutes or until cheese is melted.
Serve with roast pork or chicken and a big, green salad.
|ready for warming|