Sunday, November 30, 2008

Roasting Squashes

A few weeks ago I roasted some acorn squash and made good use of it as a side and later for a salad. Today I roasted a butternut squash which used a pretty similar recipe.

//1 butternut squash (halved and seeds removed)
//enough melted butter to rub the inside of the squash. I used a little bit less than 1 tbsp
//2 tbsp of brown sugar (or thereabouts, depending on how much you want)
//pinch salt and pepper

1. Preheat oven to 400 F
2. (should have made some criss cross patterns with knife but forgot to.) Rub inside of squash with butter, brown sugar, and sprinkle with pinch of salt and pepper
3. Place squash halves in baking tray, with 1/2 inch of water or so to prevent burning the skin. 
4. Bake for 50 min or so until soft 
5. Cool tray before cutting acorn squash into cubes
6. Serve as a side or use in salad

//my cafeteria has really good roasted squashes, including pumpkin and butternut squash. I think most of them can be made into roasts or soups. The general rule of thumb is to oil/butter the inside and rub with brown sugar and spices (optional) or sometimes maple syrup. Put it in the oven at 400 F for 50 min to 1 hr. until soft/brown. With soups you probably just food process cubes and add cream/milk. Since I don't have a food processor I will stick to roasts. Very tasty and easy not to mention pretty cheap. Try it today!

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