Oven roasted squash… just sounds satisfying, no? Carmelized with a bit of sugar is a classic treatment for these hearty fall vegetables.
1 Butternut Squash
1 Tbsp vegetable oil (plus oil to brush pan)
1/2 tsp sea salt
1 tsp freshly ground black pepper
Method: Heat oven to 425
Wash & peel squash. Cut to remove neck from bulb then cut each piece in half lengthwise. Use a spoon to remove seeds & fibres from the bulb, then cut into long spears roughly equal in size.
Combine Gingerbread Spice Sugar with pepper and salt. Line a baking sheet with foil, and brush lightly with oil. Place squash spears on foil lined pan; baste with oil & sprinkle generously with spice mixture.
Roast for 25-30 minutes, turning once at 15 minutes.
*If you’ve never cooked butternut squash before, give it a try. It’s got a lovely mild flavour (very different than frozen squash… much tastier). It’s easy to cook and stores well while you figure out what to do with it. If you’re unsure how to cut it, check out this handy video by Martha Stewart.