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August 2, 2011
Roasted Butternut Squash
Tasty Side Dishes
Prep time:
15 minutesbaking time:
40 to 45 minutes“The tantalizing aroma of roasting vegetables often wafted through Grandma”
Ingredients
Serves 5
- 1 pound butternut squash (about 1/2 large)
- 2 medium onions
- 8 ounces carrots (about 3 to 4 medium)
- 1 tablespoon firmly packed dark brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter, melted
Directions
1
Preheat oven to 400°F. Line a large baking sheet with foil and spray with nonstick cooking spray.
2
Peel squash and cut into 1-inch cubes to yield about 4 cups. Coarsely chop onions. Peel carrots and cut into 1/2-inch diagonal slices to yield about 2 cups.
3
Arrange vegetables in a single layer on foil; spray lightly with cooking spray. Sprinkle vegetables evenly with brown sugar, salt and black pepper.
4
Bake vegetables for 30 minutes. Stir gently; bake until vegetables are tender, about 10 to 15 minutes.
5
Remove the vegetables from the oven and place in a serving dish. Drizzle with melted butter and toss gently to coat evenly.
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Grandma's Secret Trick
Grandma's Secret Trick
The one drawback to preparing winter squash is its extremely hard rind. Even with her sharpest chef's knife, Grandma was always extremely careful when cutting the squash into halves. She finally figured out a quick trick to soften the rind. Grandma pierced the rind in several places with a metal skewer and microwaved the whole squash on HIGH for 1 to 2 minutes. She then let the squash stand for 3 minutes before cutting. This made the rind easier-and safer-to cut.
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