Slices of butternut squash, dipped in olive oil, sprinkled with rosemary and a bit of salt and roasted until they start to get crispy and caramelized.
Roasted Butternut Squash Slices with Rosemary
Total time: 45 minutes
- 1/3 butternut squash, 12oz (350gr) I used the 'neck' to get nice half circles'
- 1 tbs olive oil
- 1 tsp rosemary
- sprinkling of salt
- Cut squash into slices about 1/2" (1.25cm) thick.
- Mix oil, salt and rosemary in a bowl.
- Add squash and toss well to coat.
- Spread squash on baking sheet and bake for 20 minutes, 400F (200C).
- Turn once, after 15 minutes.
Note: To clean butternut squash first peel it, using a potato/vegetable peeler. If it's large (typically) cut it in half between the 'neck' and 'bowl' ends. Then cut those in half the 'long' way. Scoop the seeds out of the round end and discard. I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.
I had a strange garden this year.
The green beans died off early and barely produced before they gave it up. Usually I have so many I'm freezing them, giving them to the neighbors and eating them for every meal. Last year I even made green bean pickles.
I got very few of the yellow courgette (zucchini) but the green and white produced like crazy. All three of the plants died in early September – weeks before normal.
It was the best year we've ever had for sweet corn.
The butternut squash, which are my favorite, only gave me 8 nice squashes instead of the usual 18 or 20. But I have 25 acorn squash rather than the usual 7 or 8.
And I'm still picking tomatoes….
Back to the butternut squash – I'm seeing a gazillion recipes everywhere so I thought I'd jump in and give you my favorites – starting with the one above.
And my favorite fall risotto:
Butternut Squash and Wild Mushroom Risotto:
Butternut Squash, Coulommier and Ham Quiche
My favorite stir-fry:
Sautéed Sausage and Butternut Squash over Rice