Wednesday, December 10, 2008

Roasted butternut squash

My new favorite way to cook butternut squash is to slice it thinly and toss it with olive oil, then spread it in a single layer on a cookie sheet at roast in the oven, turning occasionally, until it's brown and caramelized. Seriously, folks, if you have the time and patience, the result is like candy. It even sticks to your teeth like caramel. I'm sure your dentist would not approve.

Although I have nibbled a ton of it plain in the past few days, I also have been eating it other ways -- mostly with cheese and a starch, as you might be able to tell.

The top picture is slices of polenta, browned in a pan and then spread with roasted squash and cheese and run under the broiler.

The other two are one of my usual fast foods -- cheese toast -- but with that roasted squash layered between the bread and cheese.