Roasted Butternut Squash and Shallots

More amazing roasted butternut squash! The rich flavours of the shallots, Sucanat and vinegar really go well with it.

By the way, if you can't find the Sucanat, you can use dark brown sugar. Not quite as good, in my opinion, but a perfectly acceptable substitute. That applies to any of my recipes that call for it.

4 servings
1 hour - 20 minutes prep time

1 kilogram (2 1/4 pounds) butternut squash
8 shallots
2 tablespoons extra-virgin olive oil
2 tablespoons Sucanat
1 teaspoon sea-salt
1/2 teaspoon black peppercorns, crushed
2 tablespoons balsamic vinegar

Preheat the oven to 400°F.

Peel the squash, remove and discard the seeds, and cut it into 1 centimetre thick slices. I also cut it so that the slices from the dense, seedless end are quarter circles, and the rest of the squash in sizes that match.

Peel the shallots, and cut them in half lengthwise. They tend to be flattish, and I cut them so that the halves will be as flat as possible.

Toss the squash and shallots with the oil, Sucanat, salt, pepper and vinegar in a large, shallow roasting dish, such as a lasagne pan.

Roast for 4o minutes, until the squash is tender and the shallots are browned. Stir once, halfway through the roasting time.