This is a great time of year (in the US at least) to use of some of that acorn or butternut squash that you might have sitting around in your cold storage area. I bought quite a few of these when they went on sale in my area and then roasted them all at once and put them in the freezer for quick soups and side dishes all winter long.
This is one of those vegetables that I had basically never eaten until I was a grown up. I was convinced that I didn’t like winter squash. But when I roasted it simply with some butter, celtic sea salt and pepper, I loved it. The natural sweetness of the squash with the butter was just simple and satisfying! I have included a more ‘elaborate’ (if you can call it that – it’s very simple too) recipe below for those that want a bit fancier use for their squash.
Tips for making Roasted Acorn or Butternut Squash
- To roast a winter squash, cut squash in half, remove seeds and set cut side down in a buttered glass baking pan with about 1/2 inch of water. Bake at 350 degrees until tender, about 1 hour.
- If you want a more roasted flavor, for the last 15 minutes of cooking, turn the squash cut side up, dot with butter and fresh rosemary and set the oven to broil. You can serve this right from the oven to the plate, 1/2 for each person, or cut the halves in half.
- This is a great thing to throw in the oven when you’re cooking something else, like a meatloaf or a roasted chicken.
Butternut Squash Puree
Rating: 4 forks (key)
Easy – serves six
Page in NT: 375
Cook the squash as described above in the tips, scoop out into a food processor and blend until smooth. Add eggs and nutmeg and season to taste. Transfer purée to an ovenproof serving dish. Melt the butter or ghee and pour over the purée. Sprinkle on pecans. Bake at 350 degrees for about 30 minutes.
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