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Roasted butternut squash is one of my favorite foods come winter. It’s so easy to make and takes no time to prepare. Start by cutting the bottom of the squash to create a flat bottom and sturdy platform to cut from. I usually cut both the top and bottom. With a good chef knife or vegetable peeler, remove the tough skin till you reach the luscious golden flesh. While the squash is standing on it cut bottom, split the squash in half, by placing the knife on the cut top of the squash. Remove the seed pod and threads with a large spoon or table spoon. Slice down the middle of each half lengthwise, then cut each half into strips about 2 inches wide. Line the strips side by side and cut into small 2 inch cubes. Toss in olive oil and kosher salt and freshly cracked black pepper. Sprinkle a bit of dark brown sugar and place in a roasting (tray) pan or gratin dish and cover with aluminum foil and roast for 25 minutes at 350 degrees. After which you remove the foil and roast for an additional 10-12 minutes till golden brown. Sprinkle with what I like to call finishing salt, like Moldan sea salt and serve with your favorite meat or roast. For a vegetarian flare, serve  with a vegetarian rice pilaf or add it to a risotto or your favorite tofu dish.

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