Roasted Clams with Butternut Squash

Instructions

1. 1

   Preheat oven to 400°F. Toss butternut squash cubes with 2 tablespoons olive oil, half the minced garlic, sea salt, and black pepper. Spread on a baking sheet and roast for 25-28 minutes until golden and tender, stirring halfway through.

   Tip: Cut squash into uniform sizes so they roast evenly.

2. 2

   While squash roasts, heat remaining 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add remaining garlic and sauté for 1 minute until fragrant, being careful not to burn.

3. 3

   Add sage leaves to the pot and toast for 30 seconds until aromatic. Add the cleaned clams and stir gently to coat with the oil and aromatics.

   Tip: Discard any clams with broken shells or that don't close when tapped.

4. 4

   Pour in white wine and vegetable broth, then add red pepper flakes and lemon zest. Increase heat to high and bring to a boil, then immediately reduce to medium-high.

   Tip: The broth should create steam that helps open the clams quickly.

5. 5

   Cover the pot and cook for 6-8 minutes, shaking the pot gently every 2 minutes to encourage even cooking. Clams should open during this time.

   Tip: Discard any clams that don't open after cooking.

6. 6

   Remove from heat and carefully transfer the roasted butternut squash cubes into the pot with the clams, gently folding them in without breaking the squash.

7. 7

   Squeeze fresh lemon juice over the entire dish, then taste and adjust seasoning with additional salt and pepper as needed.

   Tip: Be subtle with seasoning as the clam broth is naturally salty.

8. 8

   Divide clams and squash among four bowls, ladle the broth generously over each serving, and garnish with fresh chopped parsley and additional sage leaves if desired. Serve immediately with crusty bread to soak up the sauce.

   Tip: Serve in shallow bowls to showcase the beautiful roasted squash alongside the clams.