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