Holiday Notebook: Roasted Butternut Squash

Roasted Butternut Squash


2 med- large Butternut squash

PREHEAT OVEN TO 400 degrees F

Cut each squash in half- VERTICALLY stem to blossom end
Scoop out seeds & stringy stuff
Cut squash halves into 4 pieces- peel each piece

Cover the bottom of a large roasting pan or oven proof casserole dish with olive oil (for savory squash) or melted butter (for sweet squash).
Pour in squash pieces and toss around to coat with oil or butter.
For savory squash, sprinkle with salt & pepper.
For sweet squash, sprinkle with cinnamon & nutmeg.

Roast squash uncovered for 40- 60 minutes, turning & moving occasionally, or until soft, and beginning to caramelize around the edges, roast until you reach the desired degree of caramelization around the edge of the squash, be careful not to burn.

Serves 6-8 people (large servings)