Roasted Butternut Squash

This technique is a great way to use up excess butternut squash and create a tasty ingredient at the same time. Because the squash halves roast cut side down, the skin acts as an insulator and trapped moisture steams the squash through and makes it very tender. Plus, the cut sides get a bit of caramelization. You can make dozens of things with the roasted squash, from soup and quick bread to stuffed pastas, side dishes, pies, pizzas, and more. Or you can stuff it with your favorite ingredients and eat as a meal or side dish. One pound of squash yields about 1 cup roasted flesh. You can store the cooked squash, tightly covered, in the refrigerator for up to 2 days. If it gives off a bit of liquid, just drain it off or put the squash in a nonstick saucepan over a low heat to cook off the excess moisture.

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