Roasted Butternut Squash RecipeWritten by CMP on November 09, 2008
"What about those funny looking round things you cook in the oven and the come out all sweet and yummy?"
That was what my wife requested when I asked what she'd like with dinner tonight. After 11 years of marriage I'm able to decipher her code. She meant roasted butternut squash, but couldn't quite find the words.
Upon bringing them home, my sons were a little concerned that we'd be serving up some thanksgiving decor with the rest of our dinner. One of them even ventured a bite, the brave soul.
Plan on one butternut squash for every two to three (grown) people you'll be serving.
- 2 Butternut Squash
- 1 Tbs Olive Oil
- 2 Tsp Kosher Salt
- 1 Tsp Fresh Ground Black Pepper
- 2 Tbs Unsalted Butter
- 2 Tbs Light Brown Sugar
- 1/2 Tsp Fresh Grated Nutmeg
Pre-heat your oven to 375 degrees.
Cut each squash in half, from the stem down. Scoop out the seeds and general goop from the inner cavity. Place the squash halves skin side down in a large roasting pan and drizzle with the olive oil. Roast in the oven for 30 minutes.
Remove from the oven and in the cavity of each of the halves, place 1/2 Tbs Butter and 1/2 Tbs Light Brown Sugar. Sprinkle the fresh nutmeg over them all and return to the oven to cook for another 30 minutes.
Remove from the oven and, using a spoon, baste the squash with the melted sugar-butter mixture that has pooled in the middle of each half.
Cut each half into quarters and serve.