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Oven Roasted Butternut Squash

May 22, 2009

img_4029Butternut Squash makes a great side dish.  They have a nice rich and sweet flavor and you can pretty much find them year round.  Like pumpkins and acorn squash they keep for a long time.  I always have one sitting on my counter.  Don’t fuss with cleaning out the seeds – do you like toasted pumpkin seeds?  Same thing… they’re good!  The skin and seeds are all edible, and good for you once they are roasted up.  Cinnamon, nutmeg and butter love squash but this recipe calls for only olive oil, sweet smoked paprika, and salt.

– 1 butter nut squash, cut lengthwise into 1/8’ths

– olive oil, a few tablespoons

– sweet smoked paprika, about 1 tablespoon

– salt, to taste

Preheat your oven to 400 degrees.  Cut your squash lengthwise into eighths.  Add cut pieces of squash to a flat baking sheet and either brush on your olive oil or gently roll the squash in the olive oil.  We are just looking for an even coating of oil on the squash, use more or less oil as needed.  Now evenly spread out the squash, skin side down.  With a small spoon lightly powder the squash with the smoked paprika – a little goes a long way. 

Roast in the oven for around 45 minutes until fork soft.  Once cooked, add a little salt to the seeds and serve as a side dish at the dinner table.

One Comment leave one →
  1. lindsay permalink
    June 6, 2009 7:59 am

    absolutely amazing! who knew a supertaster like me could like squash?!

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