Roasted Winter [Butternut] Squash

By draingal

Prepare this and then you are half-way-there to making an amazing Roasted Butternut Squash Soup! OR serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; or make that soup!

Ingredients

• teaspoons Toasted Spice Rub:
• 3poundsAbout 3 pounds butternut squash (preferably 1 large squash)
• Gray salt
• Freshly ground black pepper
• 1/2cup1/2 cup (1 stick) unsalted butter
• 2tablespoons2 tablespoons finely chopped fresh sage leaves
• 2tablespoons2 tablespoons granulated sugar
• 1/4cup1/4 cup balsamic vinegar
• 1/4cup1/4 cup dark unsulfured molasses
• 1/4cup1/4 cup fennel seeds
• 1tablespoon1 tablespoon coriander seeds
• 1tablespoon1 tablespoon peppercorns
• 1 1/2teaspoons1 1/2 teaspoons red pepper flakes
• 1/4cup1/4 cup (1 ounce) pure California chili powder
• 2tablespoons2 tablespoons kosher salt
• 2tablespoons2 tablespoons ground cinnamon
• Toasted Spice Rub:

Preparation

Step 1

Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.

Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.

Enjoy! Or go further and make that soup!!