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
3cups
Servings
3cups
Ingredients
Instructions
  1. 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.
  2. Cut the squash in half lengthwise and scoop out the seeds. (I use a big serving spoon.)
  3. 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.)
  4. 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.
  5. 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.
  6. 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.