Roasted Butternut Squash
2 med- large Butternut squash
PREHEAT OVEN TO 400 degrees F
Cut each squash in half- VERTICALLY stem to blossom end
Scoop out seeds & stringy stuff
Cut squash halves into 4 pieces- peel each piece
Cover the bottom of a large roasting pan or oven proof casserole dish with olive oil (for savory squash) or melted butter (for sweet squash).
Pour in squash pieces and toss around to coat with oil or butter.
For savory squash, sprinkle with salt & pepper.
For sweet squash, sprinkle with cinnamon & nutmeg.
Roast squash uncovered for 40- 60 minutes, turning & moving occasionally, or until soft, and beginning to caramelize around the edges, roast until you reach the desired degree of caramelization around the edge of the squash, be careful not to burn.
Serves 6-8 people (large servings)
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- Lisa Marie
- Cincinnati, OH, United States
- A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.