Slow Roasted Butternut Squash

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Writer: Website Admin

Slow Roasted Butternut Squash

 /  /

Writer: Website Admin

Slow Roasted Butternut Squash

Slow Roasted Butternut Squash

This recipe is from Fresh from the Farm: A Year of Recipes and Stories by Martha’s Vineyard resident Susie Middleton. Susie’s newest cookbook Simple Green Suppers will be published in April 2017 by Roost Books.
Servings: 3 cups

Ingredients

  • Unsalted Butter softened
  • Kosher Salt
  • Pure Maple Syrup
  • 3 to 3 1/2 pounds Butternut Squash about 2 small or 1 large

Instructions

  • Heat oven to 400°. Line a heavy rimmed baking sheet with aluminum foil and then top with parchment paper. Rub the parchment all over with a little butter.
  • Cut the squash in half lengthwise and scoop out the seeds. (I use a big serving spoon.)
  • Arrange the squash halves (cut side up) on the sheet pan. (Alternate the neck ends with the round ends to fit the most on a pan.)
  • Sprinkle on a little salt and drizzle just a tiny bit of maple syrup over the squash. Then turn over so that they lie cut side down on the baking sheets.
  • Roast the squash until the flesh is very tender (poke and prod the neck end with a finger to be sure), the skin is very browned and collapsed, and the edges of the undersides are caramelized, at least 1 hour and up to 1 hour 20 minutes, depending on the size of the squash.
  • Let the squash cool on the sheet pans. Gently turn the squash over and scoop the flesh out with serving spoon (or your fingers), leaving all the skin behind.
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