I love the way baked butternut squash becomes caramelized as it roasts, its flesh turning soft and buttery. In this recipe, butter, maple syrup and cinnamon highlight the squash’s natural sweetness, but if you prefer a savory version, simply use the same seasonings I use when making roasted pumpkin – olive oil, salt, chili powder and garlic powder.
By the way, butternut squash skin softens as it bakes and is perfectly edible.
- 1 small (2 lb.) butternut squash
- 2 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- Preheat oven to 400 degrees F. Line a 9 X 13-inch rectangular baking dish with foil. In a small bowl, whisk together the butter and maple syrup.
- Wash the squash and dry. Pierce in a few places with a fork. Place on a paper towel and microwave 2 minutes, to pre-soften a little.
- When cool enough to handle, use a sharp knife to cut off the top of the butternut squash, then cut it in half lengthwise. Scoop out the seeds and pulp, reserving the seeds for roasting. Halve again, to make four wedges.
- Place the wedges, cut side up, in the prepared baking dish. Brush with the butter-maple mixture. Sprinkle with the cinnamon and the salt. Bake 45 minutes, until very tender.