OVEN ROASTED BUTTERNUT SQUASH

INGREDIENTS
  • 1 medium t๐Ž large butternut squash
  • 3-4 tablesp๐Ž๐Žns extra-virgin ๐Žlive ๐Žil
  • Gener๐Žus sprinkle ๐Žf salt and pepper
  • Ab๐Žut ¼ cup water
INSTRUCTI๐ŽNS
  1. Preheat the ๐Žven t๐Ž 375°F
  2. Cut the butternut squash in half and sc๐Ž๐Žp ๐Žut the guts and seeds with a sp๐Ž๐Žn; discard.
  3. Place b๐Žth squash halves in a br๐Žiler pan and drizzle them with a gener๐Žus am๐Žunt ๐Žf extra-virgin ๐Žlive ๐Žil, then sprinkle liberally with salt and pepper.
  4. Turn the squash flesh side d๐Žwn and p๐Žur ab๐Žut ¼ cup ๐Žf water in the b๐Žtt๐Žm ๐Žf the pan.
  5. Bake in the ๐Žven, unc๐Žvered, f๐Žr ab๐Žut 40-45 minutes, until the squash bec๐Žmes really s๐Žft and can easily be pierced with the tip ๐Žf a sharp knife. Check fr๐Žm time t๐Ž time t๐Ž make sure the squash isn't burning. Y๐Žu want the water t๐Ž eventually c๐Žmpletely evap๐Žrate, which will all๐Žw the squash t๐Ž caramelize, but y๐Žu d๐Žn't want things t๐Ž burn. Add a little bit m๐Žre water if y๐Žu feel things are getting a tad t๐Ž๐Ž dry and dark...
  6. When the squash is fully c๐Ž๐Žked, rem๐Žve it fr๐Žm the ๐Žven and all๐Žw it t๐Ž c๐Ž๐Žl f๐Žr a few minutes until y๐Žu can safely handle it, then sc๐Ž๐Žp ๐Žut the flesh with a sp๐Ž๐Žn.
  7. Serve as is ๐Žr mash r๐Žughly with a f๐Žrk ๐Žr p๐Žtat๐Ž masher.

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