We seem to have had a cold snap with fierce winds here in Victoria and felt like a lamb roast dinner to warm up. One of the vegetables was a roasted butternut squash.
I used to make this the traditional way, high heat oven and squash wrapped in foil but last night the oven was only at 325 on the convection roast setting for the lamb while we were walking on the beach for one hour during cooking. Could not have the squash burn, so I decided to do something more suitable for the long slow cooking.
Peel the squash with a potato peeler (or not), cut in half, remove the seeds, and then, with a paring knife, criss-cross each wedge in a grid pattern and spread a mixture of one tsp butter + one tsp maple syrup or brown sugar. Rosemary, thyme, or cinnamon can be added depending on your seasoning on the roast. Leave in the oven next to the roast one hour.
The best roasted squash I ever had was done by Doug Ingram in Peterborough, ON. Not only is he a great cook, but the squash there is the best. His recipe was fairly similar I believe, maybe he will comment on that.
My friend Linda asked if these were the foot prints of the sasquatch.