Autumn and butternut squash, in my mind, are almost synonymous. I am happy to say that we have a generous harvest of them stacked on wooden slats ready to be taken to the root cellar for storage. It’s safe to say that much of it will be turned into butternut bisque, which for years now has also been synonymous with autumn, at least here at the convent. However, roasted winter squashes are also regularly featured in our cold weather menus, and they now rival the bisque in popularity. Such a simple way to prepare them, and so many variations that can add color and flavor to most any meal. Here is one of my simplest and most favorite.
CHANGE SERVING SIZEsquash
- 2 squash medium sized
- 1/2 cup butter
- 1/2 cup orange marmalade
- 1 tsp orange(s)
- 1/4 tsp salt
- 1 dash orange liquor of your choice (optional)
- Melt together squash, butter, orange marmalade, orange and salt.
- Stir in a dash of Grand Marnier or any orange liquor of your choosing (optional).
- Brush squash with mixture and roast in 400 degrees Fahrenheit oven for 10 minutes, or until golden brown and tender.
- For a festive holiday touch sprinkle with pomegranate kernels just before serving if desired.