Thanksgiving 2008 Series: Roasted Butternut Squash
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Wednesday, November 19, 2008
I spent a lot of time trying to think up a fancy butternut squash recipe. After much too much thought, I realized, my favorite way to have butternut squash is just simply roasted. It's almost too good to be true, but with little adornment, it's perfect just the way it is.
Preheat your oven to 400 degrees F (375 degrees F with convection) and line a sheet pan with aluminum foil. Peel, seed, and slice the butternut squash 1/4"-1/2" thick. Spread them across the pan and drizzle with olive oil and/or melted butter. Squeeze some fresh lemon juice on top. Sprinkle with salt and pepper and bake for 20 minutes. Toss the butternut squash and continue baking for another 10 minutes. If the slices are 1/4" thick, it may be done. If you sliced thicker, continue baking for another 10-20 minutes, until fork tender and browned nicely.
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Stumble3 Responses to "Thanksgiving 2008 Series: Roasted Butternut Squash"
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lesley said:
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I made Butternut soup for a dinner party a couple of years ago, it went down so well, one guest had 2 servings and it was only the starter!! |
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Asianmommy said:
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Looks great. Nice & simple! |
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Jessica@Foodmayhem said:
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Lesley, I love butternut squash soup too. The great thing about simply roasting them is that you can make soup out of left-overs. |