Roasted Butternut Squash
Adapted from yumsugar.comMany cold-weather vegetables cannot be enjoyed raw and Butternut squash is one of those vegetables. However, once you know the simple steps to roasting butternut squash you can put it to use in just about anything! The roasted chunks can be tossed with arugula and white beans. You can also blitz the squash in a food processor and use the puree to make lasagna. Not only are there unlimited ways to cook with roasted squash, there are also plenty of ways to season it. Fresh sage, thyme, or rosemary add an earthiness to the squash, while honey or maple syrup caramelizes the flesh. Go ahead and start experimenting with different flavorings and preparations.
1 butternut squash
Extra virgin olive oil for drizzling
Salt and freshly ground black pepper
2 teaspoons finely chopped fresh herbs like thyme, rosemary, or sage (optional)
Honey or maple syrup for drizzling (optional)
Preheat the oven to 400°F.
Slice the stem off of the top of the squash and remove the bottom. With a strong vegetable peeler, remove and discard the squash's skin. Cut the squash in half down the middle. Remove and discard the seeds. Slice the flesh into 1/4-inch dice and place on a baking sheet lined with foil. Liberally drizzle with olive oil and season with salt. If desired, sprinkle with the herbs and drizzle with the honey or syrup. Toss to combine.
If using the squash for a salad or a side dish, roast in the oven for 15-20 minutes (tossing once to rotate) until the squash is tender. If you plan on pureeing the squash, roast for 40-50 minutes until its very soft and beginning to brown.
Revision 1. Last edited Fri 24 Sep 2010 8:57am by DonnaSavastio