Simple roasted butternut squash

/ hsoi

Take a couple butternut squash. Peel. Halve. Scoop out seeds. Slice down into 2″ cubes (more or less).

Put squash chunks in a glass casserole dish. Coat in extra virgin olive oil and “Good Shit“. Not too heavy, just enough to season. You want the flavor of the squash to be primary, the seasoning just accents.

Oven to 400º. Put the squash (uncovered) into the oven. Minimum 60 minutes, but I found 90 minutes really softened it up and helped break down the squash sugars more, really sweeten things up.

Maybe a dash of salt to taste just prior to eating, but that’s up to individual taste… not to make it salty, just to wake up the flavors.

Delicious.

2 thoughts on “Simple roasted butternut squash”

  1. My wife’s favorite way of having butternut squash is to boil it until it is fork tender, then mash with butter, salt, and pepper.

    • That certainly works. Simple, but oh so delicious.

      I actually saw some recipes for making pumpkin pies using butternut squash instead. I’d be curious to try that.

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