OVEN ROASTED BUTTERNUT SQUASH

I as of late came to acknowledge [once again] that I don't regularly enough offer my excessively simple, consistently life formulas, similar to this Oven Roasted Butternut Squash, which I essentially eat on a week after week premise at whatever point squash is in season.

For me, butternut squash that gets gradually broiled in a hot stove until it caramelizes would be a unique little something.

Caramelization truly is the key with this dish. You'd be shocked what it conveys to the squash as far as profundity and flavor. Additionally, heating the squash rather than steaming or bubbling it makes it so rich and thick and smooth… you don't have to do or add anything to it after it's finished preparing.

What's more, there you have it, so straightforward, yet so rich. This delectable side dish runs well with pretty much anything and goes down great whenever of day. It's ideal at breakfast, lunch or supper and is particularly awesome post work-out!

It can likewise all around effectively be set aside a few minutes and warmed in the microwave or in a skillet over medium warmth. The magnificence of the skillet strategy is that you can include a liberal measure of ghee and have that squash caramelize once more.

So straightforward yet so exquisite, Oven Roasted Butternut Squash is a delectable and adaptable side dish that runs great with pretty much anything, whenever of day!

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INGREDIENTS

• 1 medium to large butternut squash
• 3-4 tablespoons extra-virgin olive oil
• Generous sprinkle of salt and pepper
• About ¼ cup water

INSTRUCTIONS

1. Preheat the oven to 375°F
2. Cut the butternut squash in half and scoop out the guts and seeds with a spoon; discard.
3. Place both squash halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
4. Turn the squash flesh side down and pour about ¼ cup of water in the bottom of the pan.
5. Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time to make sure the squash isn't burning. You want the water to eventually completely evaporate, which will allow the squash to caramelize, but you don't want things to burn. Add a little bit more water if you feel things are getting a tad too dry and dark...
6. When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it, then scoop out the flesh with a spoon.
7. Serve as is or mash roughly with a fork or potato masher.

For more detail : bit.ly/2OYdP1c

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