Roasted Butternut Squash
Everything about this dish says fall -- the sweet earthy flavor, the rich fragrance and the bright orange hue. Roasted butternut squash makes a wonderful side dish on its own, or it can be tossed into beef or vegetarian chili, pureed into soup, or stuffed into raviolis. It's a quick dish to throw together and is even faster when you buy a package of it already cleaned, peeled and cubed (look in the refrigerated produce section at the grocery store).
- Preheat oven to 400 degrees.
- On a large cookie sheet pan with sides toss squash with butter, maple syrup (if using) and salt and pepper. Spread out in one layer. Place in the middle of the oven and roast for 30 minutes.
- Remove from oven and turn with a spatula and return to the oven for 15-25 minutes more, or until squash is tender and beginning to get brown on the edges.
- Remove from oven and place in a serving bowl. Taste for seasoning and serve.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.