Butternut squash has become a very popular and well-known winter squash over the past few years.
Roasted butternut squash (TMP Photo/A. McKinney)
If you have ever tried to peel and chop a butternut squash, you would know that is the most challenging part of preparing it.
The key is to use a good vegetable peeler and sharp knife. Always cut with a flat side of the squash on the cutting board, so the squash does not roll around on you.
Once you get the peeling and chopping part down, butternuts are actually very easy to cook.
This is a simple recipe that has a beautiful color and slightly sweet flavor. It is wonderful with a slow-cooked meats such as a pork loin or beef roast.
Roasting vegetables at a high temperature is such a simple and delicious way to prepare them. When cooked in this manner, vegetables get nice and caramelized, without having to stand over the stove.
For a video of this recipe and more, be sure to visit www.AprilMcKinney.com.
6 cups butternut squash, peeled and cubed
1/2 onion, roughly chopped
1 1/2 Tablespoons fresh sage
(1 teaspoon of dried sage)
1 Tablespoon pure maple syrup
(could sub honey)
2 Tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1. Preheat oven to 425 degrees.
2. Toss all ingredients together on a large sheet pan in an even layer.
3. After roasting for 12 minutes, toss and bake another 12 to 15 minutes, or until squash is lightly browned on the edges.