Butternut Squash
Roasted with maple syrup, butter and cinnamon is the way many first meet the butternut squash—a simple and delicious introduction to a vegetable that can take many forms, both savory and sweet.
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A wonderful mix of sweet and savory, this dish will warm up the coldest winter night.
Ingredients
- 2½ pounds butternut squash (about 1 squash)
- Olive oil (for brushing on the squash prior to roasting)
- 1 teaspoon salt
- 5 tablespoons butter, plus more for buttering the pan
- 2 tablespoons heavy cream (optional)
- 2 tablespoons maple syrup
- 1 slice bread, toasted and broken into pieces
- ½ cup grated Parmesan cheese
Instructions
Serves 6–8
Preheat oven to 425°. Slice squash in half. Remove seeds and stem. Brush with olive oil. Place the halves on a baking sheet, roasted skin side down, and roast for 50–60 minutes, until the flesh can be easily pierced by a fork.
Prepare an 8- by 8-inch baking dish by greasing with butter.
Remove baking sheet from oven and allow squash to cool until you can handle it without burning yourself. Spoon out the flesh and place in a food processor. Add the salt, 4 tablespoons butter, cream and maple syrup; puree until smooth. Place in prepared baking dish.
Put the bread and cheese in food processor and process into fine crumbs. Sprinkle this over the squash mixture. Thinly slice the remaining tablespoon of butter over the bread crumb mixture and bake at 425° for 15 minutes, until the bread crumbs are toasted and browned. Serve warm with more maple syrup for pouring over top.
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