Tis The Season for Butternut Squash! Everyone, including myself, always strive to get the perfect color on roasted butternut squash. I always bake them, but I am never fully satisfied the way they come out. I decided to broil them, and the result was magical. I ran out quickly, and left my son Peter-John in charge. He took over the kitchen, and turned them occasionally. Upon returning home, they were already on the serving dish draining on paper towels. I could not believe how beautiful and colorful they looked in such a short period. If you love your veggies, this delicious and nutritious side dish is for you.
Serves: 3-4 Degree of difficulty: Easy
- 1 lb. of butternut squash, cubed
- Sea salt, and freshly ground pepper, to taste
- 2- 3 sprigs of fresh thyme, de-stemmed, + more for garnish
- Extra virgin olive oil to drizzle
- Place the oven shelf about 11 inches away from the burner. Turn the broiler on high.
2. In the meanwhile, on a flat metal tray, scatter the butternut squash cubes in a single layer. Season with salt, pepper, and thyme. Drizzle 2-3 times with olive oil. I use an oil bottle spout to give me more control.
3. Place the tray with butternut squash in the broiler. The trick is to turn them occasionally, using a metal spatula (it doesn’t have to be one by one) for about 10 minutes , or until they obtain a golden brown color. Remove from the oven.
4. Layer the bottom of a serving dish with some paper towels to soak up any excess oil, and plate the butternut squash. This step will prevent them from becoming soggy. Serve immediately. This was a lovely accompaniment to a red grouper, but it was so good, that it barely made it to the table.
I hope you will try this recipe in your kitchen, and share your experience with us. Happy Cooking from My Kitchen to Yours!