Sunday, May 3, 2009

Roasted Butternut Squash, Plain and Pasta-fied

Is there anything prettier than a butternut squash? I think not. And they are so delicious and simple to prepare. 

I have a hard time deciding between savory and sweet when it comes to things like squash and sweet potatoes, so I usually mix everything together to cover all the flavor bases. 

Roasted Butternut Squash:
1 squash, sliced in half and cleaned
Herbes de Provence
Salt and Pepper
Brown Sugar
Extra-Virgin olive oil

Preheat your oven to 425 degrees, with a rack in a middle position. Rub down your squash with the olive oil, place in an oven-safe baking dish, and sprinkle liberally with the herbes de provence, brown sugar, salt and pepper. 

Cook for 25-30 minutes until the squash is well-softened. Your house will smell amazing.

You can use the squash to make a simple pasta "sauce" by removing the meat of the squash, chopping it well, and combining it with equal parts mushroom and onion.

Cook well, spice liberally, deglaze with some white wine, add some basil, and you will have a light and lovely meal.

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