Roasted Squash with Tomato Concasse
Roasted Squash with Tomato Concasse
Submitted by Corporate Chef Andy Stewart
Vegetables
Ingredients
- 1 butternut squash, peeled, seeded and cut into thick slices
- 1 acorn squash, peeled, seeded and cut in thick slices
- 3-5 tablespoons Fustini's Medium SELECT olive oil, plus more for Garnish
- salt and pepper
- chopped parsley
- 4 cups tomatoes, peeled, seeded, diced
- 1 shallot, minced
- 2 cloves garlic, pulverized
- 2-3 tablespoons Fustini's Medium SELECT olive oil,
- salt and pepper
Directions
- Preheat oven to 375 degrees. Place squash pieces on a sheet pan and drizzle with olive oil then season with salt and pepper. Roast in a hot oven until tender - 15 minutes, Serve with Tomato Concasse, chopped parsley, and drizzle more Fustini's Medium olive oil.
- Set tomatoes in strainer and strain all juice. Place into a bowl and add all the rest of the ingredients. Stir to coat. Strain out any excess juice before using it.
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