Thursday, January 17, 2013

Thursday Edibles - Roasted Butternut Squash

Hello!

It has been forever since my last post, hasn't it?  Today I have a delicious, quick and easy recipe to share with you!  It's great for this time a year, when butternut squash is abundant at the farmer's market and grocery stores.

I like to buy the squash and let it sit for a few days to a week.  It seems to get more ripe that way, and turns that beautiful deep yellow color.

1.  Peel the butternut squash and scoop out the seeds.



2.  Cut into 1" cubes (or smaller, if desired - they will cook faster).  The trick is to cut the cubes approximately the same size, so they cook uniformly.


3.  Place the squash on a baking sheet.  Sprinkle it with ground cumin, salt and pepper, and add a bit of olive oil.  If you have fresh sage, oregano and thyme, throw that on top for extra flavor!



4.  Roast at 400F in the oven until the squash is soft and golden yellow.  1" cubes usually take 45 minutes.  You can turn the cubes upside down halfway through for even roasting.


Enjoy as a side or on salads. Bon apetit!