Roasted Butternut Squash

This is one of those “magic” recipes – super-simple and easy but so lucious. Expect rave reviews.

Sesame-Roasted Butternut Squash (serves 6-8)
Adapted from Japanese by Lulu Grimes, Paragon Publishing

1 small Butternut Squash (or 1/2 a large one)
2 T soy sauce
1 T refined sesame oil or canola oil
1 T sake or mirin (in a pinch, use 2 tsp rice vinegar + 1 tsp sugar)
4 t sesame seeds
Salt

Preheat the oven to 400°

The only effort to this recipe is prepping the squash. I find it easier to peel if I first cut it into halves or quarters and scrape out the seeds and stringy pulp.

Cut the peeled squash into uniform wedges (about 1/2 inch thick) and put them in a large bowl. Whisk together the soy, oil, and sake, and drizzle this mixture over the squash. Toss to coat. Sprinkle with sesame seeds and salt, and toss again. Spread the squash in a single layer on a non-stick or foil-covered baking sheet. Drizzle with any remaining sauce in the bottom of the bowl.

Roast for 20 to 30 minutes or until the edges are browned and the squash is tender.