Roasted Butternut Squash

Photo: Randy Graham, Valley Vegetarian

October is my favorite month for a number of reasons. The primary reason is that our son, Robert, was born in October. Another is that by the time October arrives, fall is in full swing and fall is my favorite season. Don’t know why it’s my favorite, it just is and always has been.

I remember a quote from the author of Anne of Green Gables, L.M. Montgomery, who said, “I’m so glad I live in a world where there are Octobers.” I found an even better quote on the Internet that is from an author I had not heard of (but will definitely check out), Lauren DeStefano. She says that, “Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.” Well said.

Here is a wonderful “fall” recipe featuring butternut squash. I like it because it is simple and sometimes simple is the tastiest. If you want something different, you can cut the roasted squash into cubes, mash them, and add a little brown sugar. Why not try it both ways and see which is your favorite?

1 large butternut squash
Extra virgin olive oil
Salt and pepper to taste
2 tablespoons brown sugar (optional for sweetness)

Preheat oven to 400 degrees.

Carefully slice squash in half lengthwise. Scoop out seeds and rinse clean. Use a towel to pat dry.

Place parchment paper on a large baking sheet. Rub olive oil on cut side of squash halves and place halves on parchment paper with flesh side up. Season with salt and pepper to taste. If using, sprinkle one tablespoon brown sugar over each half.

Roast squash for 25 minutes or until flesh is easily pierced with a fork. Remove squash from oven and allow to cool for 5 minutes. Cut each half into two-inch pieces and place on serving plate. Bring to table while still warm.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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