ROASTED ACORN SQUASH WITH PRESERVED LEMON AND BLACK OLIVES (for four)
1 acorn squash, washed under cold water, halved lengthwise, seeds scraped out and discarded, and cut into either ¾ inch thick slices or wedges
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil plus 1-1/2 tablespoons
1 large garlic clove, peeled and halved
12 Kalamata olives, slivered
the peel of 2 preserved lemons, slivered
1 tablespoons coarsely chopped flat leaf parsley
1. Position a rack in the middle of the oven and preheat the oven to 400*,
2. Toss squash pieces, salt, pepper and 2 tablespoons olive oil, then spread in one layer in a large, shallow baking pan. Roast, occasionally stirring gently to prevent sticking, until squash is tender and browned, about 25 minutes.
3. While squash is roasting, heat remaining 1-1/2 tablespoons oil with garlic clove in a 1 quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat. When squash is done roasting, remove garlic from oil (discard garlic) and brush squash with garlic oil. Sprinkle with olives, preserved lemons and 1 tablespoon parsley.