Roasted Butternut Squash
Squashes are beautiful fall and winter vegetables (see my entry under What’s in Season)and butternut squash is one of my favourites. It has a natural sweetness that is enhance by a bit of brown sugar that softly caramelizes on its flesh. When I roast big chunks of the squash I don’t bother peeling it. The skin cooks and softens as it roasts and is perfectly good to eat. It also provides a nice ribbon that holds the flesh of the squash intact. I try to by squashes that have a long neck to avoid the hollow part of the bulb. I use the neck only, and use the other part for adding to soups or risottos.
1 butternut squash, with a long neck if possible, (or 2)
Olive oil for drizzling
1/4 cup brown sugar
That’s it, that’s all you need.
Cut the butternut squash into rounds along the neck, about 3/4 to 1 inch thick.
Cut each round in half so you have half circles of squash.
Toss the pieces with olive oil, just enough to moisten and help it brown and caramelize in the oven.
Cover with foil and cook at 400℉ for about 20-30 minutes. Remove from oven, uncover and spoon a bit of brown sugar on each piece. Return to the oven uncovered and cook a few minutes more until the sugar melts on top and the squash is soft and glistening.