Oven roasted squash... just sounds satisfying, no? Caramelized with a bit of sugar is a classic treatment for these hearty fall vegetables. The possibilities with roasted squash are endless. Serve plated with your choice of protein and veg, or atop a bed of grains and greens to create a fall themed bowl. Drizzle with balsamic and top with seeds. YUM!
- 1 butternut squash
- 1 tbsp vegetable oil (plus oil to brush pan)
- 1 tbsp Twisted Gourmet Gingerbread Spice Sugar
- 1/2 tsp sea salt
- 1 tsp freshly ground black pepper
Preheat oven to 425 degrees F. 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. Serve however you please. Enjoy!
*If you're unsure how to cut it, check out this handy video by Martha Stewart.