Farmers markets are about to end, but there are still a lot of great harvest foods to buy. One of the biggies is squash. All kinds of squash. It seems the only thing I can grow is squash.
Butternut squash is that beige oblong thing in the top left corner.
I never grew up eating squash, so it took some recipe testing to figure out just how to cook them. If you’re in a similar boat, here’s an easy recipe to try using butternut squash.
The recipe for roasted butternut squash comes courtesy of the Dirty Vegan (a great site for meatless food recipes as well as trendy lifestyle stuff). Every squash I’ve cooked tastes great roasted and you can’t beat butter and maple syrup on them.
Fall For My ‘Buttery Maple Roasted Butternut Squash’ Recipe
1 butternut squash
2 tbsp olive oil
sea salt & pepper to taste
2 tbsp vegan butter (like Earth Balance), melted 2 tbsp
pure maple syrup
Preheat oven to 400 degrees. Clean and dry your squash then cut in half lengthwise. Scoop out the seeds then drizzle with olive oil. Spread olive oil into the flesh side. Sprinkle with salt and pepper, then place squash fleshy side down, in a baking pan. Roast for 45- 60 minutes, or until squash can be easily pierced all the way through. Carefully remove from oven and turn over, fleshy side up (a good quality pair of tongs and using oven mitts works well for turning these over). Mix melted vegan butter and maple syrup together in a small bowl. Then drizzle that all over the fleshy cut part of the squash. Roast for an additional 5 more minutes. You can scoop this out when it cools some, mash, or serve it right out of the skin (like I did)! Enjoy!