I have a love hate relationship with butternut squash. It’s one of my favorite vegetables but I hate peeling it and the expensive precut stuff doesn’t taste as good. So you can imagine how pleased I was to stumble upon this super simple preparation method over at epicurious.com. The squash is cut in half lengthwise and seeded. Leave the skin on (yay!), cut into squares, score the flesh. Rub all over with olive oil.
Set the pieces, skin side down, in a lidded roasting pan and sprinkle with salt and pepper. Cover and roast in the Global Sun Oven until tender. Serve hot or at room temperature, sprinkled with balsamic vinegar.
Any left over squash can be easily scraped off the skin and used in risottos or soups.
And to top things off I toasted the seeds, seasoned with kosher salt, while the squash was cooking.