parsley, sage, rosemary and thyme … with winter squash

Inspiration for a recipe can come from different sources. This one, a savory variation on Sunday’s baked carnival squash, was inspired by a song, Scarborough Fair. I was lucky to have all four herbs from the traditional English ballad growing in my garden. 

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serves 4

INgredients

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1 golden nugget squash

1 carnival squash

about 7 sprigs flat-leaf Italian parsley

about 5 medium-sized sage leaves

1 sprig rosemary

about 8 sprigs thyme

2 Tablespoons EVOO (Extra Virgin Olive Oil)

4 pinches pink Himalayan sea salt

Process   

Preheat oven to 350°F. Rinse each squash. Halve each one horizontally, cutting into the “belly” or widest part of the squash.

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Remove the seeds by scraping them out of the center cavity with a spoon.

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Wash all the herbs well by soaking them in cool water. Chop the parsley into tiny pieces. I use the stems too. Set aside.

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Remove the stems from the sage and then chop the leaves into thin ribbons. Set aside.

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Remove the rosemary leaves from the central branch.

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Chop the leaves into tiny pieces. Set aside.

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Tear the tiny thyme leaves from their slim stems. Set aside.

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Sprinkle the chopped parsley into the cavity of each squash. Add the chopped sage, rosemary and thyme. Drizzle with the olive oil and sprinkle with the sea salt.

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Place face down (with skin side up) in a baking pan (I like to use glass). Bake at 350°F for about 40 minutes.

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Remove from oven, let cool, and turn over to plate.

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©Nancy Wolfson-Moche 2013