Roasted Butternut Squash

By Amelia EME
October 26, 2010
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Author Notes: The pile of squashes in the grocery store may look intimidating, but squash is one of the easiest veggies to prepare. All you have to do is cut it open, scoop out the seeds, and you’re ready to roast. Here’s my favorite way to eat Butternut Squash...Amelia EME

Serves: 2-4

  • 1 Butternut Squash
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 pinch Salt
  • Few dashes Black Pepper
  • 1 tablespoon Brown Sugar
  • 2-4 tablespoons Orange Juice
  1. Preheat oven to 400. Cut squash in half, scoop out seeds, and place on a baking sheet. Rub flesh of squash with olive oil, pour orange juice into the hole where the seeds were, then sprinkle the whole thing generously with salt, the brown sugar, and the black pepper. Roast at 400, flesh side up or down, for about 45 minutes or until squash is soft when poked with a fork. Serve as a side dish, or during the last 15 minutes of cooking, stuff the hole with a mixture like the one in stuffed peppers, and serve as an entree.

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