Roasted Butternet Squash

If you’ve been following my posts you’ll know that I love to roast vegetables in a very hot oven.  It brings out the natural sugars in them and those caramelized edges are just packed with flavor.  Roasting is an easy way to cook too – these are hands-off aside from a quick flip about midway through cooking.

You would never know it by looking at it but butternut squash is actually relatively easy to cut through.  The way I cut it is I first chop of both ends, the cut the remaining piece in half.  I stand up each piece on one end and trim off the skin (I use a knife, some prefer a peeler).   I then cut each piece into 1/2″ slices and from there cut them into 1/2″ pieces.  (You’ll need to remove the seeds from the round end of the squash.)

I often add a teaspoon of maple syrup when tossing the squash with the olive oil for a little twist on the dish.  Just check the pan a few minutes earlier than the recipe below calls for because the sugar in the maple syrup will speed up the caramelization process, causing the pieces to brown faster.

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