Sometimes cooking up a winter squash can seem laborious. Roasting the squash whole? Takes some time. Peeling the squash before cooking? Takes some elbow grease. That's why I love butternut squash. Apart from the beautiful color and sweet nutty flavor, the skin is thin and tender enough to leave on and eat.
I first tried eating the skin of a butternut squash while in Italy, when I worked on an organic farm in the northern part of the country. The woman I worked with cooked the most wonderful fresh foods, and made this simple recipe one evening. I've been eating butternut squash with the skin on ever since. Give it a try this week!
- Slice the the squash in to quarter to half inch pieces
- Spread on a baking dish a toss with 1-2 tablespoons olive oil to coat
- Add a spices of your choice. Make it simple with just salt and pepper, or add Italian herbs like dried dill, basil, and oregano, or cumin, curry powder, and chili for a spicy side dish. Cinnamon also goes well with squash.
- Cover with tin foil and roast for 10 minutes at 400F. Remove tin foil and roast another 10 minutes or until soft.