Yes, I know. Butternut squash is a fall vegetable and it’s June. But I like it and I happened to have one in my kitchen. So you are getting a distinctly autumnal recipe now. Because I wanted butternut squash. Actually, my absolute favorite butternut squash dish is the soup my step-mom makes. She puts all kinds of indian spices in and and it is just loaded with flavor. But that will have to wait because I made roasted butternut squash, not soup. I wanted something that was going to go well with OMG Roasted Chicken, and I think this goes very nicely. Plus, for those butternut squash novices out there, this is a really easy and basic recipe that is also delicious and healthy.

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1  Butternut Squash (or more if you’re really hungry)
Olive Oil
Kosher Salt
Fresh Ground Pepper
Herbs of your chosing: I chose rosemary, thyme and tarragon.

A note regarding tarragon: I happen to really really love tarragon. I discovered it in college when making a beef stew out of Julia Child’s The Way to Cook. Thank you Julia. For those of you who have never had it, fresh tarragon smells like black licorice. I really hate black licorice. However, the flavor is much fresher and herbier and I find it pleasant. The real joy for me comes once the tarragon has been cooked. I can’t even describe the flavor because it’s so unique. Basically, it’s like love in a dish. Go get some and cook with it. Now.

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First thing to do is preheat the oven to 450 degrees F. Now get a good cutting board and a big knife. The skin of the squash can be a little difficult to cut through, so the big knife is key and make sure that the cutting board isn’t going to go sliding away.

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Slice off the top of the squash where the stem is. Now cut the entire squash in half, splitting it from the top to the bottom. Halve each of those pieces again so you end up with 4 long pieces. Use a small knife or a spoon (a grapefruit spoon or knife would probably work really well) to scoop out the pulpy innards with the seeds.
Kind of like cleaning a pumpkin at halloween, but make sure not to scrape out the flesh because we want to eat that.

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Now cut each of those clean pieces in half again so you end up with 8 long pieces. Place them in a casserole dish and drizzle the olive oil over them. Smoosh them around so they really get coated with the oil.

Going back to the cutting board, coarsely chop up the herbs. Sprinkle them over the oiled squash slices. Season with salt and pepper to taste.

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Cover the dish with aluminum foil and set in the oven to bake for about 35 minutes. The squash is ready when you can pierce it easily with a fork. The squash should pretty much slide right off the fork. If you are so inclined, a few minutes before you think the squash is done, you can take off the foil and turn the oven to broil.
I just like how it crisps up the outside of the squash slices a bit.

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Take the squash slices out of the pan and serve with whatever you are having for dinner. It’ll be herby and homey and delicious.

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Roasted Butternut Squash Slices
 
Recipe By:
Ingredients
  • 1 Butternut Squash
  • Olive Oil
  • Kosher Salt
  • Fresh Ground Pepper
  • Herbs of your chosing: I chose rosemary, thyme and tarragon.
  • First thing to do is preheat the oven to 450 degrees F. Now get a good cutting board and a big knife. The skin of the squash can be a little difficult to cut through, so the big knife is key and make sure that the cutting board isn't going to go sliding away.
  • Slice off the top of the squash where the stem is. Now cut the entire squash in half, splitting it from the top to the bottom. Halve each of those pieces again so you end up with 4 long pieces. Use a small knife or a spoon (a grapefruit spoon or knife would probably work really well) to scoop out the pulpy innards with the seeds.
  • Kind of like cleaning a pumpkin at Halloween, but make sure not to scrape out the flesh because we want to eat that.
  • Now cut each of those clean pieces in half again so you end up with 8 long pieces. Place them in a casserole dish and drizzle the olive oil over them. Smoosh them around so they really get coated with the oil.
  • Going back to the cutting board, coarsely chop up the herbs. Sprinkle them over the
  • Cover the dish with aluminum foil and set in the oven to bake for about 35 minutes. The squash is ready when you can pierce it easily with a fork. The squash should pretty much slide right off the fork. If you are so inclined, a few minutes before you think the squash is done, you can take off the foil and turn the oven to broil.
  • I just like how it crisps up the outside of the squash slices a bit.
  • Take the squash slices out of the pan and serve with whatever you are having for dinner. It'll be herby and homey and delicious.