Makes 4 cups
For the Romesco
1 small butternut squash, about 2 pounds
1 cup whole, raw almonds
2 cloves garlic
2/3 cup extra-virgin olive oil, plus more for cooking
2 teaspoons Dijon mustard
2 tablespoon aged white wine vinegar, or champagne vinegar
1 teaspoon smoked paprika
1 pound baby carrots, trimmed
1 pound baby rutabaga, trimmed
1/2 pound sunchokes, halved
salt and freshly ground pepper
micro scallions (can substitute regular scallions), for garnish
Preheat oven to 400°F. With a paring knife, prick a hole into the bottom of the butternut squash. Roast the squash whole for 60 minutes, or until cooked through and tender. Larger squash may require more time. When the squash is done, allow to cool. Slice in half and scoop out seeds and flesh separately.
Keeping the oven at 400°F, toast almonds for 8-10 minutes until crunchy and aromatic. Combine the squash, almonds, garlic, 2/3 cup olive oil, mustard, vinegar and paprika in a food processor and blend until the texture is coarse, yet cohesive. Season with salt and pepper to taste. Keeping the oven at the same temperature, roast vegetables tossed in olive oil, salt and pepper until tender on the inside and slightly charred on the outside, about 20-25 minutes. Garnish with scallions.
The romesco sauce can be served warm or at room temperature as an accompaniment to vegetables and delicious when smeared on grilled toast.