Sunday, September 29, 2013
Roasted Butternut Squash
olive oil and/or butter
herbs, spices, other seasonings - suggestions pictured and below
* Other firm squash would also work (acorn squash, kabocha, pumpkin). Smaller squash (like pattypan) or a softer squash (like zucchini) would need much less cooking time, but the same method would work.
Preheat oven to 375°. Cover a baking sheet with aluminum foil. Drizzle with olive oil or coat with non-stick cooking spray.
Remove from oven. Use tongs to turn squash cut-side up. Drizzle with olive oil or dot with butter. Season with salt. Sprinkle with your choice of herbs, spices or other seasonings. Return to oven for an additional 10-20 minutes until the top of the squash just begins to brown. If the squash is fully cooked yet not browned, use the broiler for just a couple minutes before serving.
Pictured: One squash I dotted with butter and seasoned with brown sugar, a little cinnamon and just a dash of cayenne; the other I drizzled with olive oil and seasoned with a little minced garlic, and fresh chopped rosemary. Try curry powder, splashed with a little coconut milk if you have it, or topped with coconut flakes to toast brown at the last couple minutes. Any combination of pepper/herbs/spices that you like! I sprinkle the seasonings generously as it's only on the surface. You can eat the cooked squash with a spoon, scooping right out of the shell, and I want enough seasoning to distribute through the depth of the squash.