Roasted Squash

Another Thanksgiving staple for me is squash. It is something I had very little of growing up but I am now really enjoying. Here is a recipe for roasting squash in the oven. It is very simple and turns out beautifully.

Ingredients:
1 squash (I like buttercup squash, but you can do this with whatever type you prefer)
Butter
Salt
Pepper
Olive Oil

Preheat Oven to 425 degrees.

Cut your squash in half and remove the seeds. I find that a grapefruit spoon is perfect to remove the seeds, but any spoon will do. Place each side of the squash, skin side down, in a baking dish with a rim (like a Pyrex dish). Using a knife, score the flesh of the squash. Brush with melted butter and olive oil (the olive oil will help the squash brown while the butter is for flavor). Sprinkle generously with salt and pepper.

Bake for 40-60 minutes. I know this seems like a large window of baking time, but squash vary greatly in size. You will know when the squash is done by inserting a fork or knife into the flesh. If the squash is tender and nicely browned around the edges it is ready to enjoy!

Variation: Instead of sprinkling both salt and pepper on the squash before baking, only sprinkle a small amount of salt. When the squash is cooked through and out of the oven, sprinkle with cinnamon and sugar and dollop with a little more butter. This turns a savory side dish into a sweet treat!