Oven Roasted Butternut Squash and Red Onions with Goat Cheese
Oh, my gosh. This is a good one for your Fall menus. Pre-heat oven to 400 degrees. Cut open a butternut squash and remove seeds. Peel the squash. This is a bit of work, but trust me — worth it in the end. You can use a small knife to trim the peel off. I find it easier to peel smaller pieces, so I cut the squash into uniform sized hunks or slices (it doesn’t matter) and THEN peeled. A slice or chunk that is about 1/2″ or 3/4″ thick works fine. As an alternative, if you’re short on time, you might consider purchasing ready to cook butternut squash (already peeled and cut in chunks.) Place peeled and cut butternut squash on a low-sided roasting pan or cookie sheet with sides. Cut up a large red onion or two small and add to the squash. Drizzle the squash and onions with olive oil, just enough to coat. Sprinkle with salt and pepper and place in the 400 degree oven. Make sure the chunks can spread out in a single layer. You don’t want piles of vegetables. They will brown properly if they can be in one single layer. They need breathing space. Don’t we all? Stir and turn the veggies every 15 or 20 minutes. This helps them brown and cook evenly. I hate to say this, but I didn’t keep good track of how much time it took to roast the veggies. I know it was at least a half hour and probably more like 45 minutes or so. If you allow an hour, you’ll be fine. When the butternut squash is tender and the onions slightly browned and
Tags: Bosky Acres, butternut squash, Fall menus, goat cheese, red onions
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