Crispy Baked Butternut Squash

Name: Crispy Baked Butternut Squash
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 1 medium butternut squash (about 3 pounds); 2 to 3 tablespoons melted butter; 2 to 3 tablespoons vegetable oil; 1 teaspoon sugar; Salt and pepper; 1 bunch rosemary; 1 bunch thyme; 3 to 4 bay leaves

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 4 servings

So much flavor concentrates in the skin of vegetables — I'm always delighted when I find a recipe that includes it. Note that some butternut can be very hard, so take care when slicing them. Baked squash is delicious as an appetizer with wild mushrooms or as a side dish with duck, pork and game.

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 4 servings

Ingredients

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1 medium butternut squash (about 3 pounds)

2 to 3 tablespoons melted butter

2 to 3 tablespoons vegetable oil

1 teaspoon sugar

Salt and pepper

1 bunch rosemary

1 bunch thyme

3 to 4 bay leaves

Directions

Heat the oven to 375 degrees F (190 degrees C).
Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices.
Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices.
Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices.
Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates.