Thursday, November 4, 2010

Roasted Butternut Squash

I had the good fortune to spend my morning with some local elementary students as part of the Chefs Move to Schools program.  The kids asked great questions and were very interested in learning about butternut squash.  What a great group!
Here is the recipe we made together:
Roasted Butternut Squash Recipe
·         1 large butternut squash
·         3 tablespoons vegetable oil or canola oil
·         1/2 teaspoon kosher salt (sub: ¼ teaspoon table salt)
·         2 teaspoons pumpkin pie spice
·         1 teaspoon brown sugar
·         Preheat the oven to 400 degrees
·         Rinse the butternut squash to remove any dirt; dry it
·         Lay the squash on a cutting board
·         Using a sharp knife, cut off the ends of the squash, then cut it in half lengthwise
·         Use a vegetable peeler or knife to remove the tough outer skin from the squash
·         Use a spoon to scoop out the seeds and membranes; reserve the seeds in a small bowl
o   They can be dried and roasted for a snack or planted in your garden
·         Cut the squash into 1 inch cubes and put them into a large bowl
·         Add the oil and mix well
·         Add the salt, sugar, and pumpkin pie spice; mix well and be sure the squash is coated evenly
·         Pour the squash onto a cookie sheet or into a baking dish; move the pieces around so they are in a single layer, if possible
·         Put the pan into the oven and bake for 20-25 minutes, or until the edges of the squash start to turn brown.  To test for tenderness, poke a squash cube with a fork.
Make your own pumpkin pie spice:
In a small bowl, mix together:
·         1 teaspoon cinnamon
·         ½ teaspoon ground ginger
·         ¼ teaspoon allspice
·         ¼  teaspoon ground nutmeg

Stir to blend. 
Yield: 2 teaspoons

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