Roasted Winter Squash
Any winter squash can be roasted in this manner, simply pierce the flesh with a fork to test for doneness.
| Servings | Prep Time |
| 4+ servings | 30 minutes |
| Cook Time | Passive Time |
| 1+ hour | 1+ hour |
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Any winter squash can be roasted in this manner, simply pierce the flesh with a fork to test for doneness.
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Ingredients
- 3 lbs winter squash (acorn, delicata, butternut or other small to medium squash)
- salt & fresh ground pepper
- 1/2 cup unsalted butter
- 2 Tbs fresh sage (chopped)
- 1/4 cup balsamic vinegar
- 1/4 cup dark molasses (optional)
Servings: servings
Instructions
- Preheat oven to 400 degrees.
- Cut each squash in half lengthwise, scoop out seed cavity (saving seeds for toasting later!) Squash may be peeled and cubed if you prefer this method.
- Place squash halves in 9"x13" baking dish(es) with cut side facing up.
- Season with salt and pepper.
- Melt butter over medium-low heat, until just starting to brown.
- Add sage, vinegar and molasses to melted butter and heat for 1-2 minutes to blend flavors.
- Pour mixture evenly over squash.
- Bake approximately 1 hour, or until fork tender.
- Allow squash to cool somewhat, then scoop out flesh and transfer to food processor.
- Process just until smooth. Pureed squash can be used in many dishes and can be frozen for later use.
Recipe Notes
Feel free to use this pureed squash in any recipe you wish. ??We like to add it to polenta, risotto or simply as a side dish, with a little butter on top!