Charred Butternut Squash - YUM

Roasted and then broiled, all kinds of butternut goodness!

I love all winter squashes, (well, spaghetti squash not so much). There are a lot of recipes online for roasted squash with pure maple syrup, but not many for charred butternut squash. While this recipe was a happy accident, it's one that's just delicious and worth repeating. Confession time: I forgot about the fact I was broiling the squash after it's 40 minute bake....uh oh...char time! 

Stew Leonard's, a local food store here in Norwalk, CT, sells clamshells of butternut squash that are peeled and cut up - makes this entire recipe easy easy. 

Preheat oven to 400º.

1 16 oz. container prepared butternut squash (or 1 whole butternut, peeled, seeded and chopped)

salt, to taste, about 1 t.  

pepper, fresh ground, to taste, about 2-3 t. (I like it hot so add more)

2-3 T. pure maple syrup - Aunt Jemima just won't do

1-2 T. extra virgin olive oil

cookie sheet, parchment paper, aluminum foil

Place squash in a bowl. Sprinkle with salt and pepper and toss well. Pour maple syrup on the squash and toss well again. Add the olive oil and give all a final toss. Put squash on a parchment paper-lined cookie sheet and cover with the aluminum foil. Bake for 20 minutes. Take foil off and bake for an additional 20 minutes. Turn on the broiler and broil until your desired amount of char occurs. I was lucky - almost nuked mine. Watch carefully while the squash is broiling! You can make this ahead as it's delicious at room temperature. Reheat if you want. 

Recipe by me and a lot of other folks.

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YUM!

'till we feast again! 

xoabb