SQUASH – Roasted Butternut

SQUASH – Roasted Butternut

The technical definition of Squash is the fruit of any plant of the gourd family, cooked and eaten as a vegetable.

As a consequence, I had to find out who is the Gourd family. 
Upon further investigation, I discovered that The Gourd family is the family of hard-skinned fruit produced by several different plants related to cucumbers and squash.

In addition, I found out that should you be “off or out of your gourd” means you are not thinking clearly or rationally.

On that note we will stay on the topic of the gourd family of squash! 

Butternut Squash has a yellow skin and resembles an elongated bell. 

Once ripened, the Butternut Squash turns a deeper shade of orange and upon cutting in half; you will discover that it contains a deliciously sweet pulp (similar to that of a pumpkin) and is excellent in soups.

Our recipe is for Roasted Butternut Squash.

Scoop out the seeds and discard the film. 
The seed may be roasted like pumpkin seeds.

Rinse your Squash under cool running water. 

Place on a lightly oiled baking tray.  
Make a few incisions with a knife or fork. 

Melt a 2 or 3 tablespoons of Butter in a saucepan and pour over the squash.

Alternately, you may drizzle with 3 tablespoons of Extra Virgin Olive Oil.

Cover with aluminum foil and bake in Oven at 375 degrees F for approximately
20 minutes or until tender to your taste.

You may add a dash or two of Black or Lemon Pepper should you so choose.

Delicious scooped onto a plate of Roasted Turkey, Chicken, Pork or Shrimp.

Spyros Peter Goudas