Nothing smells more like autumn than the smell of roasting squash in the oven, especially when it’s basted in olive oil, pressed garlic and herbs. I picked up a beautiful organic 2-pound butternut squash at the market, peeled and de-seeded it, and diced it into 3/4 inch cubes. Then I tossed in in a mix of olive oil, fresh marjoram, garlic, corriander, cinnamon, cumin, black pepper and salt before roasting for an hour at 350 degrees.
The scent alone is to die for, but the flavors are aromatic and complex, amplified by a half-a-lemon’s worth of juice a little extra olive oil and toasted pecans. Then toss with some fresh arugula, drizzle with a little aged balsamic and top off with some shavings of peppery pecorino cheese. Amazing. … Or, just eat the roasted squash alone!