Sunday, November 27, 2011

Roasted Butternut Squash

Squash is the fruit of fall (technically the gourd of fall). I love the warm and sweet taste of squash, and it’s mild flavor works really well with any seasoning and any other ingredients. Butternut squash has such a nice flavor on its own that little is needed to make a really tasty dish with it. For this dish, I did a very simple preparation, and the results were full of flavor.

1 butternut squash cut into 1inch cubes (I bought pre peeled squash for ease, peeling a squash can be time consuming and I had a lot to cook. If buying a whole squash, save the seeds and roast them with some salt, cayenne, and sugar, they’re really tasty as a snack or garnish)
¼ cup olive oil
Salt and pepper
2 tablespoons of agave or honey
1 tablespoon freshly grated or ground nutmeg

To Cook:
1.     Preheat oven to 350
2.     Mix the oil, agave/honey, salt, pepper, and nutmeg
3.     Toss the cubed squash in a large bowl with the oil mixture and spread on a large baking sheet
4.     Roast for 40 minutes until the tops of the squash are starting to brown

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