Roasted Butternut Squash
I love squash, especially butternut squash. This is despite the fact that in my youth I used to help pick fields of it; constantly bending over and putting it in a large wooden bin usually scraping off some frost in the process. Perhaps all that hard labor made me appreciate it even more.
I think squash should be enjoyed in its purest form. I know there is some sort of culinary school that developed years ago that said you were supposed to inundate it with brown sugar or maples syrup. Save that for the squash pie. Squash when roasted will have enough sugar to keep you happy. So in spite of convention I think you should go the savory route. Here is my version of that principle.
- 1 butternut squash, medium to large size
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seed
- kosher salt
- freshly ground black pepper
Preheat an oven to 400 degrees.
Cut the squash in half lengthwise. Scoop out the seeds and pulpy filling. Cut the halves in half, lengthwise, and then halve again. You should end up with 8 long pieces of squash all about the same size.
Put the fennel seeds and the oregano in a mortar and using the pestle crush the fennel to release the essential oils. This should take a couple of minutes.
Coat the squash all over with the olive oil making sure the skin and the flesh are evenly covered. Use more oil if you need to accomplish this. Place the squash skin side down in a baking dish. Sprinkle the squash with salt and pepper. Distribute the fennel and oregano evenly over the fleshy part of the squash.
Place the squash in the oven for about 30 minutes. If it is a large squash it may take 5 to 10 minutes more. The fleshy part of the squash should be soft and there will be a little charring at the tips of the squash.