There are some things that don’t change much. I find the smell of a dish, or the way a certain spice is crushed, or just a quick look at the way something has been put on a plate, can pull me back to another place and time. I love those memories that seem so far away, yet you can hold them and carry them with you, even forget them, and then, with a single taste or hint or a smell, be chaperoned back to a beautiful moment.”
― Tessa Kiros
That beautiful moment for me is the very first time I roasted a butternut squash. Each falling leaf in Autumn, the unlimited pumpkin spice lattes, crisp air or even a talk about soups or breads brings me back to the moment when I first roasted a squash. With the vegetable markets full of enticing butternut,acorn,banana, buttercup, carnival, delicata, gold nugget,spaghetti and good old pumpkins it was bound to happen sooner than later.
So on I went and made a roasted butternut squash one fine Autumn evening. The buttery aroma, the sugar glazed look, the sweet and nutty taste from the roasting was blissful. I was in love with the flavor, texture and aroma of this sweet nutty flavored squash. It was such a delight to find out that the butternut squash actually turns sweeter when roasted. Some food memories and discoveries are hard to forget. What is your story of a beautiful food memory?
This a “how to” post & This is how I do it. Since this is an equipment based recipe the timings and settings are the ones that work for me. If you have any questions, ask them away in comments or on the facebook page or send an email.
This “how to ” post is dedicated to a foodie friend Jasvinder Singh – the creator of “The Food Court”. Check out the page on Facebook. You will be delighted.
1) Decide the Squash – here I have a pie pumpkin and a butternut with my beloved knife. Isn’t it beautiful?
2) Preheat the oven to 400*F. And cut the squash into two.. the butternut squash wins!
3) I am sure you observed the coconut oil. It is my choice of oil for most things baked. Brush a pan with some oil and lay the butternut squash cut side down on the pan.
4) Cook for 25 minutes. Check the doneness by inserting a knife. It should go in smoothly. if it does, you squash is roasted, else cook for another 5 – 10 minutes. This timing varies on how big your squash is and where you live and how your oven works.
5) when its done here is how it looks like :
Notice the caramalised look? Its buttery sweet goodness!
Notice we did not peel the Squash and we did not remove the seeds? Well here is a time saving tip. Roast them with skin and seed on. When they are done, scoop out the seeds. And then scoop out the squash, leaving the peel. Plain and simple and easy!
Note to lazy cookers;) like me – this method works for dishes where you need a mashed squash. If you are using a roasted squash for a side dish, you will need to peel it, scoop out the seeds and then roast it. the roasting time and temperature of the squash will then greatly vary!
Until next time! Stay Blessed and keep the spice on!