An anytime side that can also be the star of a holiday meal
By America’s Test Kitchen, Tribune Content Agency
on
1/2 teaspoon salt
1/2 teaspoon pepper
For the topping:
2 tablespoons maple syrup
Pinch cayenne pepper
1 1/2 ounces goat cheese, crumbled (1/3 cup)
1/3 cup pecans, toasted and chopped coarse
2 teaspoons fresh thyme leaves
For the squash:
1. Adjust the oven rack to the lowest position and heat the oven to 425 F. Using a sharp vegetable peeler or chef’s knife, remove the skin and fibrous threads from the squash just below the skin (peel until the squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Halve the squash lengthwise and scrape out the seeds. Place the squash, cut side down, on a cutting board and slice crosswise 1/2 inch thick.
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