OVEN ROASTED BUTTERNUT SQUASH #BUTTERNUT #HEALTHYFOOD
I as of late came to acknowledge [once again] that I don't regularly enough share my very simple, consistently life plans, similar to this Oven Roasted Butternut Squash, which I basically eat on a week by week premise at whatever point squash is in season.
I get this is on the grounds that I discover they are too easy to even consider deserving the eliteness of a whole post. Furthermore, my psyche is constantly similar to: "Duh, individuals definitely KNOW how to make this essential stuff, they absolutely needn't bother with me to demonstrate them once more.
Be that as it may, once in a while, notwithstanding when we realize how to make something we will in general disregard them and it's decent to be helped to remember their reality. In addition, it's regularly intriguing to look at another person's interpretation of a well-known formula.
Moreover, we're not generally in the mind-set for expand dishes and once in a while, the most straightforward things in life end up being the best…
For me, butternut squash that gets gradually simmered in a hot stove until it caramelizes would be something or other.
INGREDIENTS
1 medium to large butternut squash
3-4 tablespoons extra-virgin olive oil
Generous sprinkle of salt and pepper
About ¼ cup water
INSTRUCTIONS
- Preheat the oven to 375°F
- Cut the butternut squash in half and scoop out the guts and seeds with a spoon; discard.
- Place both squash halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
- Turn the squash flesh side down and pour about ¼ cup of water in the bottom of the pan.
- Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time to make sure the squash isn't burning. You want the water to eventually completely evaporate, which will allow the squash to caramelize, but you don't want things to burn. Add a little bit more water if you feel things are getting a tad too dry and dark...
- When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it, then scoop out the flesh with a spoon.
- Serve as is or mash roughly with a fork or potato masher.
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