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.

Diva Entertains has recently added personalized  Lottery Ticket Holders to her selection.  They are an elegant yet cost-effective favor.  You can even use them as Place Cards.

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