It was the largest butternut squash I think I’ve ever seen. So we took it to a Saturday night dinner party on a blustery October night. It seems like no coincidence that local harvest yields things like butternut and acorn squash during the fall, which are some of the greatest comfort foods whether blended in soups, cubed and roasted, grilled, or sautéed and tossed into a pasta.
Preheat the oven to 400 degrees F. We peeled, de-seeded and cubed the squash. Then we grabbed a large mixing bowl and tossed it in olive oil with a little salt, pepper, cumin, and cinnamon. Spice to your taste. If you want it a little sweeter, add more cinnamon, and you can also drizzle some maple syrup on top for a wonderful caramalization.
We laid the squash on a couple of baking sheets with some parchment paper, and put it in the oven for about 40 minutes. Check on it and rotate the pieces occasionally. When it turns golden brown, it’s done.
Serve with maple syrup for a special treat.
For this particular dinner, we also enjoyed salmon that Colin caught in our Door County waters, grilled and garnished with lemon and homemade tartar sauce. Additionally we grilled some mildly seasoned tenderloin from a local, family farm.