Simple, sweet, wonderfully-baked squash, best with butternut, honeynut, calabaza, sweet dumpling, tetsu, or candy roaster varieties. The perfect food by itself, or a great base ingredient for many other squash and pumpkin baked goods and recipes.
Provided by: SmallRecipe.com
Categories: Breakfast,Lunch,Side Dish,Snack
Total time: 50 minutes
Prep time: 10 minutes
Cook time: 40 minutes
|1 winter squash|
|1 tsp olive or avocado oil|
- Preheat oven to 375ºF/190ºC. Cover a baking sheet with parchment.
- Cut squash in half from the stem to the base. Make sure you have a heavy, sharp knife and a stable surface.
- Use a sturdy spoon to scoop the seeds and pulp from the cavity.
- Pour the oil into the cavity of one squash and from there, use your fingers to rub it all over the cut sides of both squashes.
- Place the cut squash face down on the sheet and place in preheated oven.
- Remove from oven when squash liquor (sugary juices) are showing around the cut squashes and have turned a candied dark brown with burnt black edges, about 30 minutes for a smaller squash like honeynut, up to an hour. The time will vary greatly based on the size and age of your squash. Newly-harvested squashes are wetter and take longer to cook.
- Cut in serving-sized chunks, such as ¼ of an average butternut squash per person, plate up, and serve. Provide any topping such as butter, salt, pesto, cheese, salsa, soy sauce, or whatever it is that may fit well with the rest of the meal that day, but encourage everyone to enjoy how incredibly delicious this squash is perfectly plain, just the way it is!
Calories 101 kcal, ServingSize 1 serving