Tonight, Michael emailed me before leaving work and suggested that we make butternut squash for dinner tonight. I thought it was a good idea, but had never cooked it before, so I promptly googled “how to cook butternut squash.” After putting the squash in the oven, I then had to figure out what to do with them after they were baked.
I decided to make a simple filling of mushrooms, herbs, and butter for the squash, which I added just before the squash were done baking. The squash was delicious — Michael said he wants me to make them again, and was only disappointed that I hadn’t baked two squash instead of one.
Updated 09/17/12: This recipe can also be used to make a delicious, sweet side dish! Just top the roasted squash with butter, brown sugar, cinnamon, and nutmeg instead of the listed filling ingredients.
Fall-spiced roasted butternut squash
By Jane and Michael’s Gourmet Extravaganza
- 1 butternut squash
- 4 whole white mushrooms, quartered
- 2 tsp diced yellow onion
- 2 sprigs of rosemary
- Sea salt, to taste
- 1 Tbsp butter, softened
- Ground cinnamon and ground nutmeg, to taste
- 2 tsp Parmesan cheese
Slice butternut squash in half lengthwise, and remove seeds. Place squash, cut side down, in a glass 9×9 or 9×13 pan with 1/4 inch of water in the bottom. Bake at 350 degrees for 40 minutes, or until skin is tender.
Flip squash over, and fill indentations with mushrooms, onions, and rosemary. Sprinkle mushroom filling with sea salt and top with 1 tsp butter. Spread the remaining butter over the cut sides of squash. Sprinkle squash with cinnamon, nutmeg, and Parmesan cheese. Bake for an additional 8 minutes, or until mushrooms are roasted. Serve with additional butter and Parmesan cheese.