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Roasted Butternut Squash

This time of the year the squash are fresh and ready for harvest. The butternut squash are easy to prepare and very flavorful. While many have not had this as a side dish before, I've never found anyone that didn't like them.

Butternut Squash Ready to Roast
I suppose the thing that puts people off is not knowing how to prepare them. From the outside it isn't obvious just how easy they are to peel, seed and cube.

Peel, Seed, Cube
Cut the top and bottom ends off removing the stems and skin. Then, use your regular vegetable peeler (or a sharp pairing knife) to remove the tough, tan outer skin. Make sure to remove all of the tan/white parts leaving nothing but the orange flesh.

Then, just where the squash begins to flare out (some flare more than others, this one above is not very flared) cut the squash into two pieces.  Now, cut the bottom piece in half straight down through the center to expose the seed pod in the middle. Using a melon baller or strong spoon, scoop out the seeds. They can be discarded or whased, salted and roasted for a snack.

Cut the upper section into strips one inch or so wide and cut crosswise into similar sized cubes. Cut the de-seeded bottom portion into relatively equal size pieces.

Preheat the oven to 400F degrees.

Place the cut squash into a roasting dish and sprinkle with olive oil, salt, pepper and crushed or chopped garlic or garlic powder. Add a pinch of nutmeg and stir to combine. Cover and roast 20 minutes. Remove cover and continue roasting for another 10 minutes, or until the squash cubes are fork tender. Serve warm.

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