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
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.