1 Butternut Squash
Salt
Pepper
Brown Sugar
2 Tablespoons Tallow (or fat of your choice like butter. Please don't use margarine)
Equipment:
Baking Pan (with lips so that the minimal liquids don't flow off)
Brush (or paper towel)
Directions:
Preheat the oven to 400 degrees Fahrenheit.
Cut the top off of the squash and halve it. (not quartered like in the picture. When it is halved, it allows the seasonings and carmelization to stay on the squash rather than fall off)
Melt the tallow or other fat and spread it on the squash. This would ideally be done with a brush but i do not have one. What I did is fold up a paper towel and use that as a brush. When using this technique, be careful to not apply too much force. If you do, the paper towel will rip and put residue in your squash.
Sprinkle salt pepper and brown sugar to taste (I didn't have any brown sugar so I had to use regular)
Place the halves face up in a baking pan and put in the oven for around 30 minutes. To test if the squash is done, stick and knife or fork into it. It should go in easily like room temperature butter.
Once done, take out and enjoy!
Notes: This dish turned out very well, better than I expected, despite not using brown sugar and quartering it. I only wish that I had access to spices, then I could try cinnamon cardamon nutmeg or curry squash along with other variations.
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