OVEN ROASTED BUTTERNUT SQUASH

I don’t often enough share my super easy, every day life recipes, like this Oven Roasted Butternut Squash, which I pretty much eat on a weekly basis whenever squash is in season.

For me, butternut squash that gets slowly roasted in a hot oven until it caramelizes would be one of those things.

Caramelization really is the key with this dish. You’d be surprised what it brings to the squash in terms of depth and flavor. Also, baking the squash as opposed to steaming or boiling it makes it so rich and thick and creamy… you don’t need to do or add anything to it after it’s done baking.

OVEN ROASTED BUTTERNUT SQUASH RECIPE



INGREDIENTS

• 1 medium to large butternut squash
• 3-4 tablespoons extra-virgin olive oil
• Generous sprinkle of salt and pepper
• About ¼ cup water

INSTRUCTIONS

1. Preheat the oven to 375°F
2. Cut the butternut squash in half and scoop out the guts and seeds with a spoon; discard.
3. Place both squash halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
4. Turn the squash flesh side down and pour about ¼ cup of water in the bottom of the pan.
5. Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time to make sure the squash isn't burning. You want the water to eventually completely evaporate, which will allow the squash to caramelize, but you don't want things to burn. Add a little bit more water if you feel things are getting a tad too dry and dark...
6. When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it, then scoop out the flesh with a spoon.
7. Serve warm!!

Recipe Source : OVEN ROASTED BUTTERNUT SQUASH @ thehealthyfoodie