Baked Butternut Squash

The fall season is upon us, and that means squash! I absolutely love all things pumpkin and squash, so as soon as I saw butternut at the market I (squealed and) took it home. One of the easiest ways to prepare squash is just to roast it. This recipe, which I initially found on eatwell101.com, is a nice way to make your squash look a bit more elevated. The recipe calls for a “large” 2 lb squash. I don’t know where these guys get their squash from but I don’t think I’ve ever even seen a small 2 lb butternut squash. I also thought the seasoning needed a little pizzaz, so I’ve thrown in chili powder, which is one of my all time favorite things to secretly mix into all things squash. I’m going to stick with butternut squash for the recipe here, but really any orange squash will do.    

INGREDIENTS makes 1 squash

1 medium butternut squash (about 6 lbs) 

1/2 stick (4 Tbs) unsalted butter

4 Tbs canola oil, plus more for coating squash

8 cloves garlic, pressed through a garlic press (or minced)

1/2 tsp salt or cajun seasoning, or more to taste

1/2 tsp chili powder

pepper to taste

chopped parsley (garnish)

INSTRUCTIONS

• 1 medium butternut squash (about 6 lbs)
• canola oil or canola oil spray
• salt and pepper, to taste

1. Preheat the oven to 420 degrees. Cut the squash in half length wise and remove the seeds. Peel the squash (I know it’s tough but you’ll be ok). I tend to use a peeler. Place the squash cut side down onto a cookie sheet. Brush or lightly coat the squash in canola oil. Sprinkle the squash with salt and pepper and bake for 20 min.

• 1/2 stick (4 Tbs) unsalted butter
• 4 Tbs canola oil, plus more for coating squash
• 8 cloves garlic, pressed through a garlic press (or minced)
• 1/2 tsp salt or cajun seasoning, or more to taste
• 1/2 tsp chili powder

2. In the meantime, melt the butter, and combine with the oil, salt or cajun seasoning, garlic, and chili powder. You can also add a pinch or two of black pepper if you’d like. Set aside.

3. Remove the squash from the oven and allow to cool for 10 min. Set chopsticks or two wooden spoons on either side of the squash halves (the long sides) and cut slits into the squash roughly 1/4 inch apart, or even smaller if you can manage it. The chopsticks or wooden spoons will help you not to cut all the way through the squash, as you don’t want it to fall apart. Next brush roughly 1/3 of the butter mixture onto the squash, making sure to pick up a lot of the garlic and try to get the mixture between the slices.

4. Continue roasting the squash for another 25 – 30 min, basting it with the butter mixture every 8 – 10 min, until the squash is done and there is no more butter.

• chopped parsley (garnish)

5. Serve the squash whole on a serving dish, and sprinkle with chopped parsley to garnish.