A good friend of mine, Atomic Mama, fellow seasonal cook/foodie was asking about recipes for butternut squash. After sharing my fave method of slow roasting with her - I had a craving for the winter veg that couldn't be beat without firing up the AGA. This was a great weekend to do some oven cooking which also included muffins and brownies. If you haven't tried cooking squash this way, maybe these pics will inspire....
So, you split a butternut in half & scoop out the seeds. Chop 2-4 cloves garlic (depending on your love of garlic & how big the squash is) and place 1/2 in each cavity - secure it in place with a sprig of rosemary. Drizzle oil in each cavity - and rub on flat surface. Generously salt/pepper.
Carefully place each half on cookie sheet, give exterior skin a nice olive oil rubdown - and salt/peppering. Pour about a 1/4 inch of water in the cookie sheet. This will add a bit of steam to the roasting process & keep your squash from drying out. (Can you see the bit of water in this pic?)
Place in 400 degree oven for about an hour. You should check in every now and then to see if you need to add more water. This is the look that you're going for - just roasty enough on the outside, a weensy bit caramelly on the pan and easily pierced by a knife. You'll love how the fragrance that this process creates will fill your kitchen.
Let cool a bit (& remove rosemary sprigs - they are quite pungent & have already added quite a bit of flavor) before scooping out the flesh. If you've properly babysat the water at the bottom of the pan & it hasn't burned too much - pour the caramelly roasting juices in with the scooped out squash-flesh.
Salt - Pepper - Butter to taste. Enjoy!
As an aside to the fine topic of Autumnal Roasting - Jzboy and I have logged in a whopping 17 months of baking in the LID cooker. Actually, I thought that it had been 18 months and had to go to the calendar and count. That is one way of knowing that you are in a timewarp.