Sunday, December 8, 2013

Roast Butternut Squash

Roasted Butternut Squash is a great addition to any meal, and it is freshest in autumn. Here's an easy way to cook this tasty squash.

1 medium Butternut Squash
2 tablespoons olive oil
4 tablespoons brown sugar
salt and pepper to taste

Peel or trim off skin of squash, cut off top and bottom. Cut off the top half just above the round bottom.
Cut bottom half of squash in two, scoop out seeds. Cut the entire squash into one inch pieces, put pieces in a bowl, pour olive oil over the squash and mix to coat with oil, add brown sugar, salt and pepper to season the pieces. Pour the squash onto an aluminum foil covered cookie pan and place into a pre-heated 400 degree oven. Roast for 20 minutes, turning the pieces after ten minutes. Take out of oven allow to cool for a few minutes. Serve with your favorite roast.

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