October 8, 2014 18

Roasted Acorn Squash + Caramelized Shallots with Parsley Oil

Roasted Acorn Squash + Caramelized Shallots with Parsley Oil | @withfoodandlove

These past few weeks have been really hectic + chaotic and sometimes sad. But overall really effing amazing. Colorado was perfect. I enjoyed my seemingly endless blue-sky days, hanging out in my old neighborhood, exploring new hangouts and spending nearly every day with my family; it was the best. Towards the end of my nearly month long stay, I realized just how much I was craving my home and life back east…plus living out of suitcase was getting a little old.

Mostly though, I missed my kitchen. I really missed the hell out of my perfectly, imperfect little cooking space. I mean really, there’s no better feeling than creating food in your special nook, a place you’ve spent years making just right. Knowing what every little spice and salt and grain is even when they’re not properly labeled. Reaching into a terribly unorganized drawer and knowing exactly where to grab for that slotted spoon. And even the quirks of your asshole little oven. Those strangely, I missed a lot.

In Denver, I couldn’t really create. I just wasn’t in the groove – and honestly between my brother getting married and supporting my husband in his current endeavors, I really didn’t have the time. Although, I did manage to squeeze this little granola gem in there. I owe everything to Cynthia + Ashley + Elizabeth for crafting such beautiful guest-posts while I was away. Seriously, you girls are amazing.

Parsley Oil | @withfoodandlove

Roasted Acorn Squash + Caramelized Shallots with Parsley Oil | @withfoodandlove

Roasted Acorn Squash + Caramelized Shallots with Parsley Oil | @withfoodandlove

As of late – I’ve been spending my days testing recipes like a crazy lady, supporting my beautiful Lean + Green October clients and enjoying some quality time with my east coast friends and family. On the day I got back to Philly I was exhausted, like head to toe drained. Emotionally, physically, I was spent. I just wanted to sleep for like a week straight. There was so much to do, so much to feel lonely about, so much to unpack, so much to organize. Most of me just wanted to wallow in my loneliness and be miserable. It was a damn good thing KrisLaura came to stay with me, literally rescuing me from a self-pity disaster. It was exactly what I needed to come home to. Lots of laughs, delicious food and two lovely souls to have a genuinely good time with. You girls are tops!!

My sister is visiting me now and I really love having her here. We’ve been spending our days drinking all the tea, binge watching Parks and Recreation {how have I never seen this show} and eating a lot. In a few short days I’m heading back out west, this time to Seattle + the Skagit Valley area. I’ll be visiting the Cascadian Farm and it should beautiful and rainy and perfectly autumnal. I’m really looking forward to it.

Oh yeah and this was released yesterday; can’t stop, won’t stop. Cannot get enough, ever.

Enjoy this roasted acorn squash you guys, it’s really so delicious and one of my most favorite things I’ve ever made. I decided to use parsley here instead of going with a more classic fall herb like sage, rosemary + thyme because the shallots provide such incredible flavor that a more aromatic herb would overpower the dish. The variety of squash that I used is called, carnival acorn squash and tastes exactly like the common green acorn squash that you see at your grocers.

Roasted Acorn Squash + Caramelized Shallots with Parsley Oil | @withfoodandlove

Roasted Acorn Squash + Caramelized Shallots with Parsley Oil {print me!}

Notes: this will feed 4 people and it takes about 40 minutes to roast.

Ingredients:

  • 2 large acorn squash
  • 6 – 8 large shallots
  • 1/4 cup parsley, chopped
  • 1/4 cup olive oil
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon sea salt + more for finishing
  • pinch ground pepper

Preheat the oven to 400 degrees and line a baking tray with parchment paper.

Half the squash and scoop out the seeds, then quarter the squash so you have 8 pieces. Trim the ends of the shallots and peel the thinnest outer layer off. Arrange the squash {with one of the cut edges down} and shallots together on the baking tray, rub them gently with a little olive oil and pinch of sea salt.

Roast for about 40 minutes, flipping the squash and shallots halfway through. They squash should be golden brown and the shallots should be beautifully caramelized. If they need a little more time to cook, lower the heat to 350 and continue cooking until satisfied.

While the squash and shallots are in the oven prepare your parsley oil. In a small mixing bowl combine the chopped parsley, olive oil, apple cider vinegar, sea salt and pepper. When the squash is done cooking immediately rub the mixture all over each piece and serve warm.

18 Responses to "Roasted Acorn Squash + Caramelized Shallots with Parsley Oil"

  1. Reply

    Milli | Add A Little

    October 9, 2014 at 2:14 AM

    I really need to try acorn squash – so cute! This looks amazing and the parsley oil sounds great – fantastic on fish too, I presume!

    • Reply

      Sherrie

      October 9, 2014 at 5:06 PM

      Heck yeah Milli — parsley oil on all the things!!

    • Reply

      Bill McDevitt

      November 8, 2015 at 6:57 PM

      Delicious!!!!!, One thing-There’s a piece by the stem of squash you should remove……it is hard and unpleasant when you bite down on it! But overall this is an amazing recipe! Thanks

  2. Reply

    Katrina @ Warm Vanilla Sugar

    October 9, 2014 at 4:16 AM

    Roasted squash is so gorgeous. Loving the way you prepared this!!

  3. Reply

    Julia

    October 9, 2014 at 10:05 AM

    Welcome home from Colorado! Sounds like you had an amazing time. You’re making me crave a trip out to Colorado, myself, to visit my friends who live out there! While traveling for long periods is lots of fun, I totally get the missing home/missing your own kitchen thing. I bet you’re all sorts of rejuvenated and ready to cook up some delicious foods. This roasted acorn squarsh is kiiiilling me! Love them shallots and that parsley oil! Beautiful and tasty!

    • Reply

      Sherrie

      October 9, 2014 at 5:05 PM

      Thanks Julia. Yeah Colorado was the best, luckily I’m going back out in a few days. You should totally book a trip though, it’s so beautiful right now {and always} — HA!

      xo sherrie

  4. Reply

    Kimberly/TheLittlePantation

    October 9, 2014 at 4:03 PM

    I’m with you: There is no place like your kitchen at home. I was talking to someone today how I feel really empowered when I’m in my kitchen and i miss that when we’re away.

    The recipe looks STUNNING. I so must give it a go. I’ve got a pumpkin crying out to be used and garlic is something I love loads.

    Thanks for sharing.
    Kimberly

    • Reply

      Sherrie

      October 9, 2014 at 5:03 PM

      Yes!! Your little pumpkin would be perfect for this.

      And a super big thank you for the kind words,
      xo sherrie

  5. Reply

    Valentina @Hortus

    October 9, 2014 at 4:50 PM

    Everything about this recipe sounds absolutely wonderful. I wonder how this would work with other herbs, too? I absolutely have to try. Pinned!
    And you definitely picked some awesome guests <3

    • Reply

      Sherrie

      October 9, 2014 at 5:00 PM

      Thanks Valentina! I originally planned on using a more classic fall herb like sage, rosemary + thyme. But as I begin cooking and tasting I decided against it because I didn’t want to overshadow the brilliant flavor of those caramelized shallots. But I totally encourage playing around with the recipe because it’s so simple + you really can’t go wrong. And totally — those girls are pretty, pretty amazing!!

      Thanks for stopping by friend,
      xo sherrie

  6. Reply

    sue/the view from great island

    October 9, 2014 at 6:34 PM

    Your travel schedule makes me tired just reading about it — I hate being away from my kitchen for more than a week, it makes me stir crazy. This is such a beautiful presentation of squash — the colors are so saturated! I love how you’ve cut the it, too, I’m definitely going to do that in the future.

    • Reply

      Sherrie

      November 24, 2014 at 7:19 PM

      HA – well it certainly was exhausting doing it!! Thanks for the love Sue, xo.

  7. Reply

    Kelly @ Nosh and Nourish

    October 10, 2014 at 10:40 PM

    Lovely and perfectly autumnal. :)

  8. Reply

    Erika

    October 15, 2014 at 12:57 PM

    Thanks for the music suggestion! I’m listening right now and love it! Hoping to make this recipe tonight. Thanks!

    • Reply

      Sherrie

      November 24, 2014 at 7:20 PM

      The Barr Brothers rule – glad you dig ’em!! xo

  9. Reply

    Emily

    October 21, 2014 at 3:04 PM

    This was fantastic! I had leeks instead of shallots, but they came out great and a delicious way to use some of my acorn squash garden harvest.

    • Reply

      Sherrie

      October 22, 2014 at 5:48 PM

      Oooh leeks are a brilliant shallot replacement, love that!!

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