Tuesday, October 27, 2009
VeganMoFo: Roasted Butternut Squash
Despite our weather being sunny and mid-80s, we're still reaping the benefits of autumn. I've been having squash cravings, so I roasted this small butternut squash at 400 degrees for 20 minutes (it probably could've used another 5 minutes). When it was cool enough to handle, I scooped the flesh out of the skin and ate it plain for lunch. Butternut squash really doesn't need any adornment; it's perfectly sweet and flavorful on its own.