With fall in the air, it’s time to think about cold-weather vegetables. Not only is butternut squash an autumn favorite, it provides a chance to make a new and simple side dish.

My family and I just came back from San Francisco, where I had a memorable lunch at Mistral, a small shop and eatery in the city’s Ferry Building marketplace. The French-style rotisserie offered a tempting display of roasted meats and side dishes. I chose pork, a white bean salad and a side of butternut squash.

I particularly loved the squash, which had been cut into wedges and crusted with herbes de Provence.

I was able to re-create the recipe well enough to bring a bit of our family’s trip to the table.

The tendency when cooking butternut squash is to go sweet, enhancing the vegetable’s natural characteristics with maple syrup, brown sugar, apples and baking spices.

This side dish takes another tack, using herbes de Provence, a mixture that usually includes basil, thyme, lavender, rosemary, sage, summer savory, thyme and/or fennel seeds.

Cutting butternut squash can be a challenge. This recipe calls for small squash, which are relatively easy to prep. If you can’t find them, larger squash may be used.

HERB-CRUSTED BUTTERNUT SQUASH WEDGESYield: 4 servings

3 (8-ounce) butternut squash2 tablespoons olive oil1-2 teaspoons herbes de Provence1/3 teaspoon kosher or sea saltFreshly ground black pepper

Procedure:1. Preheat oven to 375 degrees. Line large rimmed baking sheet with aluminum foil.

2. Slice off stem and root ends of each squash. Working with one at a time, stand squash on root end. Halve vertically, then cut each half into 2 or 3 wedges, discarding seeds. Repeat with remaining squash. (Peeled, if desired.)

3. Place wedges on prepared baking sheet and toss with oil until well coated. Arrange so that wedges’ points are facing upward. Sprinkle with herbes de Provence, crushing herbs between fingers. Add salt, then pepper to taste. Cover tightly with aluminum foil and roast 30 minutes.

4. Remove foil, return to oven and roast 20-30 minutes longer, until wedges are fork-tender and starting to brown. Let wedges rest 5 minutes on baking sheet before serving. (As the squash is eaten, it is scraped off its baked skin.)

Source: Stephanie Witt Sedgwick

Andrew Phillips Jr. Photo by