Roasting vegetables brings out great flavor in them… They are a great, simple side dish, too. For things like this squash, I like to roast it ahead of time, then use it in salads or broil with brown sugar on top for a quick side dish. You can do the same thing with sweet potatoes, or other winter squash.
- 1 large butternut squash (or similar winter squash)
- Salt/Pepper/Olive Oil
- Optional spices: cumin, ginger
Slice the squash in half lengthwise. Scoop out the seeds with a spoon.* Top with salt, pepper and a drizzle of olive oil (optional, add a sprinkle of brown sugar too).
Place in the oven, cut side up, and roast until soft enough that a fork pierces easily. Depending on the size of your squash, this can take anywhere from 25-45 minutes, so plan accordingly. If you’ve already roasted your squash, you’ll just be reheating it at, so just skip this step..
*If you’re in a hurry, thinner will cook faster. So go ahead and slice the split squash into 1/2 inch moon, and lay them out on a cookie sheet, then top with s&p and oil.