When I was a little girl, my grandmother used to like to take a squash (butternut, acorn, whatever was available), split it open, scoop out the seeds and bake it in the oven for a long time with butter and brown sugar. She used to call it dessert. Me, being the “wise” child that I was, refused to eat that mushy garbage called squash that my grandmother tried to lie and tell me was delicious, that it was a treat. (I mean, this is the same woman who told me that eating the crust on my bread would make my hair grow long and beautiful). Oh, what a fool I was! Squash made that way is AMAZING! My friend Mandy grows an fantastic garden every year and I am always a willing recipient of her over stock. She makes a fantastic pot roast and roasted butternut squash with garlic and butter that is to die for. I recently made a new recipe calling for roasted butternut squash rather than canned pumpkin that tastes like fall in quick bread form. I have totally fallen in love with baked and roasted squash. It’s super easy to make and can be added to a plethora of recipes or just eaten on its own.
Roasted Butternut Squash
1. Cut squash in half lenghwise
2. Using a spoon, scoop out the seeds and stringy bits
3. Place facedown on a pan with sides (I used a jellyroll pan here but I have used a bread pan for small squash)
4. Bake at 350 degrees for about an hour or until the squash is squishy
5. Remove from oven and ALLOW TO COOL.
6. Scoop out insides or peel off skin
7. Enjoy immediately. If desired, squash can be frozen for several months or refrigerated for up to 3 days