Tuesday, February 2, 2016

Recipe: Roast Butternut Squash

Nothing says comfort food during fall better than squash. Especially in the dead of winter (and during an upcoming snowstorm), my body is craving warm, gooey roasted squash.

I'm relatively new to cooking squash. Honestly, the whole idea of making squash seemed time consuming and tricky. I decided to give it a try a few years ago, and I can't believe I haven't done it sooner. It's simple to do and the result is warm, roasted and delicious. I'm a big, big fan.

The other night, I was craving mashed potatoes, but I told myself I was going to cook the butternut squash that was sitting on the counter. With enough roasting, I knew the squash would caramelize and be all of the gooey goodness I was looking for.

One squash, some olive oil, salt, pepper and an hour - that's all that stands between you and total yum.

Roast Butternut Squash

Butternut squash: 1 whole
Olive oil
Salt and pepper

1. Preheat oven to 400 degrees Fahrenheit.
2. Slice butternut squash in half lengthwise. Use a spoon to remove the seeds and fleshy orange strings.
3. Drizzle the squash (face up) with olive oil, then flip the flat side of the squash facing down on the pan. Lightly drizzle the skin side of the squash with olive oil.
4. Bake for 40 minutes. After 40 minutes, remove squash and flip with the flat side facing up. Sprinkle with salt and pepper.
5. Continue baking for an additional 10-15 minutes or until the skin of the squash can be easily punctured by a fork.
6. Remove from oven and allow to cool. Scoop squash out of skin using a spoon. Serve and enjoy.

|| Photos are property of Mountain Shadow Morning. Must give credit. ||

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