2 small winter squash (butternut, kabocha, acorn or a combination)
1/3 cup olive oil
4 cloves garlic, crushed
1 tablespoon balsamic vinegar
1 teaspoon salt
½ teaspoon smoked paprika
1/3 cup roasted almonds, chopped
Preheat oven to 325° F. Place the whole squash on a parchment-lined, rimmed baking sheet and prick all over with the tip of a paring knife. Set the baking sheet on a rack in the middle of the oven and roast until very tender, about 1½–2 hours. (For quicker cooking, roast at 425° F for 1 hour.) Cut a strip from the very top of the squash and let sit until cool enough to handle.
Scoop the seeds and fibers out of the cooked squash, until only the flesh remains inside the skin. Scoop out the flesh and place in a mixing bowl, leaving a small amount of flesh around the skin wall so it doesn’t collapse.
In a small frying pan, heat the oil over very low heat. Add the garlic and swirl pan until golden brown. Be careful not to overcook; the garlic will burn easily. Remove from heat and add the balsamic vinegar, salt and smoked paprika. Stir well to combine. Add the oil mix to the mixing bowl with the squash flesh and stir well until it forms a smooth paste. Place this mixture back into the cooked squash. Sprinkle the top with the chopped almonds. Serve with crackers and goat cheese. Serves 4–6.
About the author
Amber Turpin is a freelance food and travel writer based in the Santa Cruz Mountains.
Jessica Tunis lives in the Santa Cruz Mountains and spends her time tending gardens, telling stories, and cultivating adventure and good food in wild places.
