It may still be technically Summer, but for all intents and purposes it is most definitely Autumn in Maine. The fog is rolling in on the hayfield and the frost is about to set in soon. It’s one of my favorite seasons for a few reasons. One, it’s chunky sweater weather. Two, the trees are about to burst in a gorgeous collaboration of color. Three, the butternut squash is ready.
Roasted butternut squash is good for a multitude of things, and can be made in a multitude of ways. However, I am going to tell you my very favorite recipe. Brace yourself, it’s super ridiculously simple.
Roasted Butter Nut Squash
- Butternut squash
- 1/2 stick of butter (for two butternut squash, four halves)
- Brown Sugar (to taste)
Not kidding. Those are the ingredients. You’ll also need an oven for the whole roasting part of the recipe, some tinfoil for easy cleanup and cookie sheet or cake pan. Whatever you use, it needs to have sides on it.
- Preheat your oven to 400 degrees. Line your pan with tinfoil and set aside.
- Chop the top and bottom end off of the butternut squash with a sharp knife so it sits flat on it’s bottom. Be careful, the skin is notoriously tough. I have never had an issue, but I’ve heard it can be hard. Butternut Squash does not merit a flesh wound.
- Stand the butternut squash on it’s bottom and carefully slice it in half. Scoop out the seeds until the flesh is clean.
- Melt butter either on the stove top (be careful not to burn the butter), or in a microwavable dish.
- Pour butter into tinfoil lined pans.
- Place the halves of butternut squash flesh side down onto the melted butter in your pan. Deliciousness will start to infuse into your squash immediately.
- Roast for approximately 50 minutes. When you can easily pierce the squash with a fork, it’s done.
- Pull out of the oven and turn the broiler on.
- Flip the squash flesh side up. Sprinkle the top of the squash with brown sugar and place back under the broiler until the sugar very lightly melts/caramelizes.
Now, here’s the best part. Just eat it warm right out of the skin. If you prefer you can peel the skin off and puree or mash it up. However, I’m a purist. I either like it straight out of the skin, or with a little brown sugar toasted on top. It’s incredibly easy, incredibly healthy (especially if you nix the sugar, since it’s so sweet anyway) and wonderful. It works well on it’s own, or paired with a simple pasta salad.
The beauty of this is how simple it is. Food shouldn’t have to be complicated and this is the epitomy of simplicity and deliciousness.
Here’s to a roasty, toasty Fall,