Food Monday ~ Roast Butternut Squash
Roast Butternut Squash
Preheat the oven to 180C.
1 Butternut squash
large pinch of salt
3 tablespoons unsalted butter, softened
4 tablespoons maple syrup
3 teaspoons minced fresh ginger
handful of toasted pine nuts
Peel the squash, cut it in half long-ways, remove the seeds and cut the flesh into 3 cm chunks. Spread them out on a baking tray or in a roasting tin. Sprinkle with a little salt. Spoon over the butter, syrup and ginger. Roast until the tips of the squash chunks turn golden brown. Scatter the pine nuts over the top and serve with any roast meat.
The Laughing Housewife said,
February 27, 2012 at 10:18 am
Butternut is one of the few veg I’m not keen on, but this sounds tasty.
Grannymar said,
February 27, 2012 at 11:03 am
Tilly - The part I don’t like is trying to ’saw’ the veg in half or quarters! Anyone got easy suggestions?
Mayo said,
February 27, 2012 at 12:02 pm
Chain saw–cuts right thru!
I just bought a new one.
Grannymar said,
February 27, 2012 at 12:13 pm
Mayo -
I guessed you would come up with that idea! 
A little expensive to purchase a chain saw just for chopping a butternut squash. 
Maybe I’ll post them over to you. 
The Old Fossil said,
February 27, 2012 at 3:35 pm
Shoot. I can’t cook it here. Our oven doesn’t have a 180C.
Nancy said,
February 27, 2012 at 3:47 pm
Grannymar,
Let me know when you will be using vinegar in your recipes again. For years almost every one of your recipes needed either a dash or a cup of vinegar.
So when I switched from oil to natural gas to heat my home and no longer needed my 275 gallon oil tank, I had it cleaned,relined and filled it with vinegar so I would be ready at a minute’s notice to make whatever your suggested.
Now, you seldom seem to require vinegar and I asking…NO…Demanding, to know when you will be using recipes with vinegar again.
Your former friend,
Nancy
Grannymar said,
February 27, 2012 at 3:48 pm
Tee O - 180C is a moderate oven or 350F. But the scientist in you knew that and you were calling my bluff!
Grannymar said,
February 27, 2012 at 4:00 pm
Hi Nancy! You slipped in there behind Tee O. I am running out of Vinegar recipes, but since it is lent, I might try a vinegar soup one of these days.
Nancy said,
February 27, 2012 at 4:29 pm
NO! Don’t do that! I gave up soup for Lent. It was between soup and Hershey Chocolate bars and I decided on soup.
Grannymar said,
February 27, 2012 at 4:36 pm
Nancy - you should have given up the vinegar!
Mayo said,
February 27, 2012 at 7:52 pm
i gave up soup for Red Top.
Nancy if i have any wine turning to vinegar, i will have it shipped to you.
Grannymar said,
February 27, 2012 at 8:04 pm
Mayo - Does the wine last that long?
Nancy said,
February 27, 2012 at 9:16 pm
Mayo,
Forget it! I have enough vinegar. I have 275 gallons of it. What I need is an alchemist who will know how to turn the vinegar to wine, not the other way around…
Actually I guess I am already a genius alchemist. I know how to turn a bottle of wine into urine…..
The Old Fossil said,
February 27, 2012 at 9:19 pm
Nancy, you know what they say, “What isn’t urine is Mayan.”
Mayo said,
February 27, 2012 at 10:52 pm
Nancy that is a good trick. Maybe if you peed on the Old Fossil, he would come back to life in another time zone.
Sorry Grannymar, your Monday posts have gone to crap with people like us. If we just could keep the Old fossil– fossillized- then Nancy and I —”might” —behave ourselves.
The Old Fossil said,
February 27, 2012 at 11:03 pm
Mayo, you cut me to the fossilized quick! Fortunately, fossils by definition have tough hides. We are solid citizens.
I was just thinking that if it is Mayan, it will have an expiration date in what? Sometime during the day of December 21st this year?
Grannymar said,
February 28, 2012 at 7:38 am
Glad you were all having fun in the playground last night… I was kinda distracted and busy…..!