Roasted Squash

A brief version of this recipe appears in Autumn Salad with Roasted Squash, but this vegetable is so delicious I figured it was worth calling out separately.

Purchase a medium or large butternut squash.

Set the oven to 400-425°. Set out a large baking tray or roasting pan, optionally lined with a piece of baking parchment.

Cut the stem and flower ends off the squash and peel it using a good vegetable peeler. Cut lengthwise and scoop out the seeds. Slice into cubes or wedges.

Collect the pieces in a large bowl, pour on a marinade, and toss well to coat.

• I’m fond of sweetening them with maple syrup, cinnamon, salt and pepper.
• For a savory marinade, use olive oil, paprika, herbs, salt and pepper.

Arrange the squash in an even layer in your pan and roast for about half an hour.

At around 20 minutes, check to see how they’re doing. It may help to use a spatula to flip and stir them so that they finish roasting evenly.

Remove when pieces are starting to brown around the edges, making sure that the largest pieces are yielding.