October 4th, 2010

Charbroiled Butternut Squash

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Serves 4 to 6

All it takes is a little walnut oil and salt, plus a short spell under the broiler, to elevate your squash into something sublime. The exterior gets all caramelized and crispy while the interior is smooth, sweet and creamy.

1 large butternut squash (about 2 1/2 pounds)

2 tablespoons walnut oil (olive oil is just great, too)

Salt

Preheat oven to 425 F. Line a large baking sheet with parchment paper.

Peel the butternut squash. Slice off ends. Chop the bulbous part off and scoop out seeds. Slice everything widthwise into just a little under 1 inch thick slices. The bulbous part will be sliced into pretty rings.

Drizzle one tablespoon of oil onto the baking sheet and dredge butternut slices in oil. Drizzle the remaining oil over the slices. Spray with a little cooking spray for good measure. Sprinkle with salt and bake for 15 to 20 minutes, then flip, sprinkle with a little salt, and bake another 15 minutes. It should be cooked through and a browned at this point.

Turn the heat up to broil. Place baking sheet under broil and cook for about 5 minutes, the squash should be dark brown in places caramelized. The rings may cook faster than the other slices, so remove them sooner if necessary.



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