Marinated Butternut Squash with Red Onion and Basil

Name: Marinated Butternut Squash with Red Onion and Basil
Prep time: PT0D0H0M
Cook time: PT0D0H45M
Total time: PT0D0H45M
Yield: 4–6
Ingredients: 2 butternut squash (about 3 lb. total), peeled, halved, seeded, and sliced into ½-in. wedges; ¼ cup plus 1 Tbsp. olive oil, divided; Fine sea salt and freshly ground black pepper; 1 large red onion (½ lb.), thinly sliced; ½ cup red wine vinegar; 1–2 cups fresh basil leaves

This bright, acidic side from the Italian town of Chioggia will be your new favorite fall dish.

Serves
4–6
Time
45 minutes, plus 12 hours marinating time

CLARE WINFIELD (COURTESY RYLAND PETERS & SMALL)

By Ursula Ferrigno

Published on October 3, 2024

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In her cookbook Cucina del Veneto, writer Ursula Ferrigno shares a wide array of gastronomic pleasures from the Veneto, the Northeastern region of Italy that lies between the Dolomites and the Adriatic Sea. This dish is prepared in the style of Chioggia, the small town to the south of Venice that’s famed for its local produce, including the candy-striped beets that bear its name. Roasted butternut squash is doused with an onion-y vinaigrette, then layered with fresh basil leaves and left to marinate. This is a classic Italian contorni (side dish) and should be accompanied by thick slices of toasted bread for soaking up the savory juices at the bottom of the pan. You can use a standard olive oil for the whole dish, but Ferrigno recommends using a bold, fruity extra-virgin olive oil to finish the dish prior to marinating.

Featured in “How to Cook Like a Venetian” by Jessica Carbone.

Ingredients

2 butternut squash (about 3 lb. total), peeled, halved, seeded, and sliced into ½-in. wedges
¼ cup plus 1 Tbsp. olive oil, divided
Fine sea salt and freshly ground black pepper
1 large red onion (½ lb.), thinly sliced
½ cup red wine vinegar
1–2 cups fresh basil leaves

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 350°F.

Step 2

On a large baking sheet, toss the squash with 3 tablespoons of the oil and season to taste with salt and black pepper. Bake until tender and lightly browned around the edges, 35–40 minutes.

Step 3

Meanwhile, to a medium skillet, add the onion and vinegar and season to taste with salt and black pepper. Bring to a boil, then remove the skillet from heat.

Step 4

To a deep serving dish, add the squash in a single layer, then top evenly with a few basil leaves and some of the onion and vinegar mixture. Repeat with additional layers of squash, basil, and the onion and vinegar mixture until all the ingredients are used. Drizzle the surface with the remaining oil. Cover with plastic wrap and set aside to marinate at room temperature for at least 12 hours (but preferably overnight) before serving.

Position a rack in the center of the oven and preheat to 350°F.
On a large baking sheet, toss the squash with 3 tablespoons of the oil and season to taste with salt and black pepper. Bake until tender and lightly browned around the edges, 35–40 minutes.
Meanwhile, to a medium skillet, add the onion and vinegar and season to taste with salt and black pepper. Bring to a boil, then remove the skillet from heat.
To a deep serving dish, add the squash in a single layer, then top evenly with a few basil leaves and some of the onion and vinegar mixture. Repeat with additional layers of squash, basil, and the onion and vinegar mixture until all the ingredients are used. Drizzle the surface with the remaining oil. Cover with plastic wrap and set aside to marinate at room temperature for at least 12 hours (but preferably overnight) before serving.