CLASSIC ROASTED BUTTERNUT SQUASH
Everyone probably knows this recipe, but it’s a good ‘un, so it needs to be in the recipe list.
- 1 medium butternut squash
- 1 tablespoon butter
- 1 tablespoon brown sugar
- salt and pepper (to taste)
Pre-heat oven to 400. Cut squash in half lengthwise and scoop out seeds. Place the two halves face up on a baking sheet. Dab half the butter onto each half of squash, then sprinkle on the sugar, salt and pepper. Roast for 25 minutes, or until a fork easily penetrates the flesh.
Enjoy as is, or you can scoop out the cooked flesh and mash it with a immersion blender (or by hand if you’re feeling especially tough), adding up to 1/4 cup half-and-half (until you get a nice mashed-potatoes-type consistency), an additional few tablespoons of butter, and more salt, pepper, and sugar to taste.
