Harvested in the fall, winter squash (such as the butternut variety) is delicious prepared in almost any way. It will keep for many months, so don’t hesitate to pick one up the next time you’re at the grocery store, even if you don’t have a meal plan in mind yet. Here’s a quick and easy way to whip it up once the craving does hit:
Easy Roasted Sweet & Savory Butternut Squash
1 butternut squash, cut in half lengthwise
2 tsp olive oil or melted butter
½ tsp Kosher salt
2 tsp brown sugar or maple syrup
- Preheat oven to 400°F.
- Place the two halves of the squash skin-side down on a baking sheet.
- Drizzle the olive oil or butter over each half, then sprinkle with salt, followed by the brown sugar or syrup.
- Roast for about 30 minutes, until the meat is tender.
- Slice in spears or cubes to serve.
Women, Fall 2011