Few dishes are as simple to make, and as delicious to eat. Simply cut the butternut squash in half lengthwise and scoop out the seeds and muck in the center cavity. Spray a heavy pan with 1/2 inch sides with cooking spray or brush with some vegetable oil. Place the squash cut side down onto the pan and place it in a pre-heated 400F oven for some 40-50 minutes until the edges have nicely caramelized and the flesh of the squash is soft and fully cooked.
For this particular batch of squash, I melted 1/3 cup of butter and added several tablespoons of good maple syrup and set this aside. Once the squash were done, take them out of the oven, carefully flip them over (they will be soft) and brush them with the butter and maple syrup mixture. Sprinkle some salt and ground pepper to taste. I added all the rest of the butter into the “wells” of each squash half, but you may choose to be less calorific. Put this back into the oven for another 10 minutes and it’s ready to serve. Excellent as a side dish to some roasted chicken.
If you don’t have maple syrup, others like to make this by mixing butter and some good brown sugar (muscovado would be perfect). Either way it tastes brilliant. The squash is substantial but creamy and soft. It has flavor and the butter and syrup provide richness and sweetness. Yum. If you wanted a vegetarian meal, this along with a nice green salad would be perfect lunch or dinner fare. And at PHP80 for a medium sized squash, or PHP40 per serving plus the other ingredients, it is quite economical!
Other uses for butternut squash soup would include a wonderful butternut squash risotto, raviolis stuffed with butternut squash, butternut squash soup, and even a mixed grilled butternut squash salad…