Roasted Whole Butternut Squash

 

Ingredients: 

1 Butternut squash (about 1 1/2 to 2 lbs) 

2 TBS olive oil (divided) 

kosher salt for seasoning 

black pepper 

1 TBS of maple syrup

1/4 tsp ground cinnamon 

1/8 tsp nutmeg 

2 TBS chopped pecans (optional) 

Directions: 

1. Preheat oven to 400F / 204C.

2. Was and dry the squash. 

3. Place the squash on a sturdy cutting board. Using a sharp chef's knife, trim the stem and bottom of the squash. 

4. Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions. 

5. Use a spoon to remove the seeds. 

6. Line a large baking sheet with foil. Grease the foil with 1 TBS olive oil, using a paper towel or brush to spread evenly. 

7.Brush the flesh of the squash with 1 TBS oil and place the half cut side down - evenly spaced on the baking sheet. 

8. Roast until a knife can easily pierce into the flesh, about 30-45 minutes depending on the size of your squash. 

9. Carefully turn the squash over with tongs and season with salt and pepper. Serve as is, or proceed with the maple glaze. 

10. In a small bowl, combine the maple syrup, cinnamon and nutmeg. Brush evenly on the flesh and roast until the surface is caramelized, about 8 to 10 minutes. 

11. Garnish the whole roasted squash with chopped pecans. 

Here is the link to the original recipe - many great recipes to explore!

Jessica Gavin website