Ahh, fall. The leaves changing color, the chill in the air... Okay, so here in L.A. we don't get either of those in abundance in October. In fact, looking at the weather forecast and we've got high 60's, low 70's through the next week.
Still, though, the flavors of fall are beckoning. And there's nothing like the sweet, rich, and creamy butternut squash to answer that call.
Butternut squash is my favorite of the winter squashes. And this recipe is a simple way to enjoy the natural deliciousness of this versatile ingredient. Sharpen your knife and start chopping!
Roasted Butternut Squash
Adapted from "The Art of Simple Cooking"
Yield: Serves 3-4
1. Preheat the oven to 350. Slice the top off 1 medium butternut squash. Sit it upright, then carefully slice it down the center, length-wise.
2. Scoop out the seeds and pulp. With a vegetable peeler, remove the white skin off the outside of the butternut squash.
3. Slice the squash into 1/4-inch thick sections. Lay 2-3 half-moons flat on the cutting board. Slice again into 1/4-inch thick matchsticks.
4. Turn matchsticks sideways, and slice into 1/4 inch cubes. Repeat until you've cubed all the squash.
5. Evenly spread the cubed butternut squash in a 9" x 13" baking dish. Tear off a handful of sage leaves and toss in with 2 tablespoons of olive oil. Season with 1/2 teaspoon of kosher salt.
6. Place in oven and roast for 1.5 hours, stirring occasionally, until tender.
Enjoy!