This is my favorite recipe for butternut squash:
ROASTED BUTTERNUT SQUASH
3 pounds butternut squash - peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt
1/4 cup slivered almonds or coarsely chopped walnuts - toasted in the oven or a dry skillet
1 tablespoon (or so) Reduced Balsamic Vinegar, thickened for drizzling *directions below
Preheat oven to 400 degrees F.
As soon as the oven is hot, you can toast the nuts for garnishing: spread them on a sheet pan and bake for 5 minutes, shaking them up once or twice, until lightly colored and fragrant. Keep a close watch so they don’t burn.
Peel the squash (any sweet-fleshed winter squash is suitable) and cut in half lengthwise and scoop out all the seeds and fibers. Place each half cut side down; trim ends, then cut slices about one-inch thick.
Put all the pieces in a pile on the a large baking sheet, non-stick or lined with parchment. Drizzle the 2 tablespoons olive oil over and sprinkle with the salt. Toss to coat the squash, then spread the slices out to lie flat, not touching.
Bake about 20 minutes, then flip the pieces over. Bake another 15 minutes or so, until the squash is just tender all the way through and nicely caramelized on the edges.
Arrange squash slices on a large serving platter. Scatter the almond slivers or walnut over and then streaks or swirls of warm balsamic reduction. I like to crumble bits of goat cheese or feta over all (1 - 2 tablespoons) just before serving.
BALSAMIC REDUCTION:
Pour 1 cup good quality balsamic vinegar into a stainless steel or enameled pot. Bring to a boil, reduce heat and simmer until it is reduced to about 1/2 cup.
Enjoy.
Last edited by Jo M; 12-21-2013 at 02:50 PM.