Roasted Butternut Squash

By tlshinnick

Ingredients

• 2 pound butternut squash
• Olive oil
• Kosher salt and freshly ground pepper
• black pepper

Preparation

Step 1

Heat the oven to 400°F. Cut the
squash in half lengthwise. Use a
soupspoon to scoop out the seeds
and scrape out the strings from the
hollow. Rub the cut surfaces with oil,
season generously with salt and
pepper, and roast on a parchment- or
foil-lined baking sheet, cut side up,
until deeply browned and very tender,
about 80 to 90 minutes. Let cool
before using in other recipes, or cover
and refrigerate for up to two days.


Serving Ideas : Fill ravioli with roasted squash mixed with a little cream and Parmesan.

Make a risoto by stirring in dollops of squash

For a pasta sauce, puree roasted squash with cream, chicken broth and a little vinegar

Layer roasted squash with wilted spinach or chard, feta and a vibrant tomato sauce

Mash it with butter and a little tangy goat cheese.

NOTES : Roasting concentrates the best flavors
in squash and turns it into a delicious
ingredient to be used in other dishes.