An Umbria Winter Recipe: Lemon Zest Winter Squash

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On these biting winter days, our wood stove warms our Assisi farmhouse while tempting  me into trying new dishes. Here is a recent favorite.

Ingredients (for 4- 6 people)
1 - 1/2 lbs. Winter squash
Extra-virgin olive oil, q.b. (“quanto basta” or “as much as you need”)
Grated peel of one organic lemon
Generous bunch of fresh rosemary
6 - 7 Leaves fresh sage
Branch of fresh thyme
1 C. Corn flour
Salt, q.b.
Pepper, q. b.
Optional additions: grated parsley, diced prosciutto, slivered almonds, walnuts, pine nuts)

Cut winter squash into pieces and finely dice rosemary, sage and thyme. Add diced herbs, about 3 Tbsp. of olive oil and salt and pepper (to taste) to squash and mix. Grate the peel of an organic lemon and add the lemon zest to the squash mixture. Line baking dish with wax paper rubbed with olive oil. Fill with squash mixture. Sprinkle about 1 C. of corn flour over squash, mixing into squash mixture before putting the pan into the oven. Optional: sprinkle mixture with finely-diced fresh parsley before putting in oven.

If you wish, mix in diced prosciutto or add slivered almonds, walnuts, or pine nuts. Bake at 350F for about 20 minutes or until squash is soft.
Buon appetito!