OVEN ROASTED BUTTERNUT SQUASH

I as of late came to acknowledge [once again] that I don't frequently enough offer my overly simple, consistently life formulas, similar to this Oven Roasted Butternut Squash, which I practically eat on a week by week premise at whatever point squash is in season.

I get this is on the grounds that I discover they are too easy to even think about deserving the restrictiveness of a whole post. Additionally, my psyche is constantly similar to: "Duh, individuals definitely KNOW how to make this essential stuff, they surely needn't bother with me to indicate them once more.

Be that as it may, in some cases, notwithstanding when we realize how to make something we will in general disregard them and it's pleasant to be helped to remember their reality. In addition, it's frequently fascinating to look at another person's interpretation of a recognizable formula.

Furthermore, we're not generally in the disposition for expand dishes and here and there, the least difficult things in life end up being the best…

For me, butternut squash that gets gradually cooked in a hot broiler until it caramelizes would be a unique little something.

Also try our recipe : Easy Whole30 Chinese Orange Chicken

INGREDIENTS

• 1 medium to large butternut squash
• 3-4 tablespoons extra-virgin olive oil
• Generous sprinkle of salt and pepper
• About ¼ cup water

INSTRUCTIONS

1. Preheat the oven to 375°F
2. Cut the butternut squash in half and scoop out the guts and seeds with a spoon; discard.
3. Place both squash halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
4. Turn the squash flesh side down and pour about ¼ cup of water in the bottom of the pan.
5. Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time to make sure the squash isn't burning. You want the water to eventually completely evaporate, which will allow the squash to caramelize, but you don't want things to burn. Add a little bit more water if you feel things are getting a tad too dry and dark...
6. When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it, then scoop out the flesh with a spoon.
7. Serve as is or mash roughly with a fork or potato masher.

Source : bit.ly/2GeKoFc

Read more our recipe : Whole30 Instant Pot Sweet & Sour Chicken