Baked Butternut Squash
The natural sweetness of squash makes it a perfect contrast to spicy flavors such as cayenne, chili, jalapeño, and other hot peppers. Butternut squash, like its name, is rich and tender, perfect for baking and then mashing or slicing. Peeling squash before it’s been cooked is a tedious chore; this recipe doesn’t require you to peel the squash before you roast it.
- 1 butternut squash
- 2 Tbsp butter
- Salt and pepper
- 1 Tbsp olive oil (optional)
First Published by Greystone Books Ltd.
- Halve squash lengthwise and scoop out the seeds as well as any loose strings. Melt butter. Preheat oven to 400°F/200°C. Line a roasting pan or baking sheet with parchment paper.
- Place squash cut side up in roasting pan or on baking sheet. Brush with melted butter. Season with plenty of salt and pepper, then bake for 45-55 minutes until squash is tender and the top has browned. Test for doneness with the point of a sharp knife.
- To serve, scoop squash out of its skin and mash with a little olive oil, if using. Or leave the skin on and cut into slices or wedges.