One of the things I miss most about living in the east coast is having some kind of winter. Not a full winter or anything, just a little bit of cold. In Los Angeles, that hardly happens. Since it's early December, I decided to make it feel like winter a little bit by roasting the ultimate winter vegetable, squash. Added bonus- this side dish is stupidly easy to make.
Split in half, and then seed:
One Butternut Squash
Place squash on a roasting pan.
Roast in a 375 degree oven for about 45 minutes, until squash is tender.
Remove flesh from squash, and mix in:
2 Teaspoons Butter
1 Teaspoon Pure Maple Syrup
1 Teaspoon Salt
Fresh Grated Nutmeg (about 1/4 teaspoon)
If you want to get all fancy-pants, you can return the squash to its shell and serve it like that.
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