Side dish; Vegan; Vegetarian; Gluten-free; BLE compliant
- 1 Medium butternut squash, peeled (you should see deep orange), halved length wise
- 1 teaspoon cinnamon
- Salt and pepper
- Cooking spray
- 2 tablespoons butter
Preheat oven to 400F
With cut side facing up, spray a little cooking spray all over the squash. Season with cinnamon, salt and pepper. Rub spices into the flesh of the squash. Place the squash cut side down on a parchment lined baking sheet, roast in oven for 45 minutes.
Test doneness of squash by inserting a paring knife through the thickest part of the squash (middle, not the bulb end), it should release easily with minimal residue left on knife. When finished, place squash in a large mixing bowl along with the butter and mash just as you would potatoes. Spread evenly in a casserole dish that has been lightly sprayed with cooking spray and bake for 15 minutes uncovered at 350F.
This can also be made a day ahead and reheated for 30 minutes at 350F. Either way the sweetness and depth of flavor you will get in the end will really surprise you. People ask me how much brown sugar I put in and are shocked that no sugar was added.
A curious pairing is bratwurst, the fresh stuff from the butcher that you cook at home, of course. Sliced in half on the bias and placed with one laying down and the other leaning up against it atop a bed of your twice baked butternut squash will please any eater. I have tried a few different meatless bratwurst, and, to be honest, some of them are so close that you would barely know they were vegan.