Provider Farm

From our fields, for your family

Slow roasted butternut squash

This method of cooking butternut makes it ultra sweet and kind of chewy. Even butternut hating Max liked it and ate a whole squash, and then asked for more! I like the thyme but you could also try different spices to mix it up!
  • 1 butternut squash, cut into 1" cubes
  • 1-2 tbs. olive oil (enough to coat the squash)
  • a couple tablespoons of flour
  • 1-2 tsp. thyme
  • salt and pepper

Preheat oven to 250. Put squash in a bowl and pour enough oil over to coat squash pieces. Stir them around in the bowl until the oil thoroughly coats the squash. Add flour, thyme, and salt and pepper and mix until the squash is coated. Pour squash onto cookie sheet and arrange in a single layer. Put the squash into the oven and then wait. Cook for 2 hours or more. Resist the urge to flip the squash until it releases from the cookie sheet. Turn the cookie tray every half hour or so so it cooks evenly. Remove when you can't wait anymore, there will be some chewy pieces and some soft pieces. You will probably just gobble it off the cookie sheet and it won't make it to your meal.

Kerry-A shareholder at Brookfield Farm told me about this.