Roasted Butternut Squash

This nutty winter squash is a favorite. Its orange fleshy pulp just screams “eat me!” There are a lot of fancy ways of preparing this squash, but my favorite mode of preparation remains roasting. The flavors concentrate as the edges caramelize. It is perfect alone as a snack or as a side. It can also be used as the base for a lot of dishes. For folks who have never cooked with this squash before, please allow me show you how easy it is to prepare this golden yellow vegetable.

INGREDIENTS:

(1) 1 Butternut Squash

(2) 2 Tablespoons of Oil

(3) Fresh Herbs (I used Rosemary and Thyme)

(4) Salt and Pepper to taste.

PREPARATION:

(1) Preheat your oven to 400 degrees.

(2) Line a baking tray with parchment paper or aluminium foil.

(3) Wash, peel, core and slice your butternut squash into thin slices. The fruit is somewhat slippery. A good tip is to cut off the base so it stands firmly on your cutting board or counter. I use a potato peeler. Feel free to use a knife. A serrated knife works well. Do not wash after peeling.

(4) Transfer squash slices to prepared baking tray. Drizzle with oil and season with salt and pepper. Mix squash so seasoning and oil is evenly distributed. Use whatever oil you have. I used hazelnut oil here just to keep the nutty theme going.

(5) Spread squash evenly on baking tray. Scatter your fresh herbs over, between and under squash.

(6) Bake in preheated oven for about 40 minutes. The longer you leave it crunchier it gets. Enjoy!

These roasted butternut squash can be used to make my Butternut Squash Risotto. Recipe here.