Roasted Butternut Squash
'Tis the season for all things squash! I just love fall and all of the seasonal flavors, and this time of year I cannot get enough butternut squash; it's one of my…
- large butternut squash, halved and seeds removed: 1
- olive oil: 2 tablespoons
- salt: ½ teaspoon
- garlic , peels on: 3 cloves
- small onion, peeled and cut into 1-inch chunks: 1
- black pepper: ¼ teaspoon
- milk or cream or chicken stock: 2 tablespoons
Step 1: Preheat oven to 350 degrees. Coat cut sides of squash and sprinkle with salt. Toss the garlic and onion in a little olive oil and set aside.
Step 2 : Place squash onto a large baking sheet cut side down and roast for 30 minutes. Add the onion and garlic to the roasting pan and roast everything together for another 8 - 10 minutes.
Step 3: Allow the vegetables to cool.
Step 4: Once fully cooled, scoop out the flesh from the butternut squash and squeeze the garlic from the peels. Place all of the vegetables into a blender along with the pepper and the liquid of your choice. Puree until smooth. Place into the refrigerator until chilled, about 1 hour. Sprinkle with cinnamon if desired before serving alongside cut up veggies or crackers.