Sunday, October 17, 2010

Rosemary Roasted Butternut Squash

Of all the wonderful squashes in season just now, I think that butternut is my favourite. I only discovered it a few years ago. Why do I prefer it over other types of squash? Let me count the ways....

* the ratio of squash to seeds is very high
* the skin peels easily
*it has a firmer flesh than acorn squash 

Butternut squash, like other squashes, makes wonderful soup, is great on salads, plain roasted, can take a hit of sweetness but is equally delicious paired with a savory flavoring. Today's was fresh rosemary.

So simple: Trim the ends off a butternut squash so it sits flat on the cutting board. Slice the peel off with a sharp knife from top to bottom (cutting the squash in half helps when maneuvering the knife over the bumps and curves.)

Remove the seeds (using a melon baller works well.) Cut the squash into 3/4 inch cubes. Spread on a rimmed baking sheet. Drizzle with olive oil. Sprinkle with coarse kosher salt and a Tablespoon of chopped fresh rosemary.

Roast at 420 degrees for about 45 minutes or until tender and beginning to caramelize around the edges. Stir once or twice during cooking.


1 comment:

Carol said...

It looks delicious! My kids love roasted butternut squash! Will have to try it with rosemary, bet it smells as delicious as it tastes!