Butternut Squash Plain and Simple

Photo: Randy Graham, Valley Vegetarian

Here is a wonderful winter 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 30 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 the table while still warm.


About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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