Roasted Butternut Squash

Butternut squash, where have you been my whole life???

I know it's a winter vegetable, but I just couldn't pass up the butternut squash display at the Asian market yesterday.  I was a little worried about trying a new veggie after Luffa Disaster 2K11, but the butternut squash was anything but disastrous.  I was impressed with its smooth texture and pumpkin-like flavor.  My only regret is that I didn't buy two of them.  I am dying to try this butternut squash risotto! 

Inspired by Whole Foods
Serves 4

INGREDIENTS

1 butternut squash
1 tbsp olive oil
1 tbsp brown sugar
1/4 tsp garlic powder
Salt and pepper to taste

DIRECTIONS

1.  Preheat oven to 400.  Wash squash thoroughly.  Poke several holes in the squash with a fork.  Microwave on high for 2 minutes.

2.  Cut off the top and bottom of the squash.  Peel (carefully!) with a sharp knife, and cut flesh into one-inch pieces.

3.  Place squash pieces in a medium bowl.  Drizzle with olive oil.  Add brown sugar, garlic powder, salt, and pepper.  Stir to combine.  Pour onto a nonstick baking sheet with sides and spread so that squash pieces are in a single layer.

4.  Roast for 30 minutes, stirring after 15 minutes.  Taste and adjust seasonings as necessary.