RCP: Roasted Butternut Squash

This is by far the best squash I've ever eaten - also the simplest I've ever made. It's slightly modified from Laura Calder's show French Food at Home (see http://www.foodnetwork.ca/recipes/Side/Vegetables/recipe.html?dishID=9137)

Roasted Butternut Squash

1 butternut squash, about 1 pound
1 tablespoon olive oil
Salt and pepper
A few fresh thyme sprigs
A few bay leaves
1 to 2 tablespoons butter

Heat the oven to 400°F/200°C. Wash the squash and slice into 3/8-inch half moons (don't peel it). Toss with the olive oil to coat. Arrange on a baking sheet without overalpping. Season with salt and pepper. Scatter over the thyme and bay. Dot with the butter. Bake 20 minutes or so, turning at half time, until the squash is soft with candied brown edges.

Two questions.

1) What other way is there to roast a squash? (Sorry to be cheeky, but I didn't realize there was a recipe ).

2) Why are you doing this in the middle of July? My brain is having heat-flash dissonance just thinking about it...

[Jenise]

This is by far the best squash I've ever eaten - also the simplest I've ever made. It's slightly modified from Laura Calder's show French Food at Home (see http://www.foodnetwork.ca/recipes/Side/Vegetables/recipe.html?dishID=9137)

Roasted Butternut Squash

1 butternut squash, about 1 pound
1 tablespoon olive oil
Salt and pepper
A few fresh thyme sprigs
A few bay leaves
1 to 2 tablespoons butter

Heat the oven to 400°F/200°C. Wash the squash and slice into 3/8-inch half moons (don't peel it). Toss with the olive oil to coat. Arrange on a baking sheet without overalpping. Season with salt and pepper. Scatter over the thyme and bay. Dot with the butter. Bake 20 minutes or so, turning at half time, until the squash is soft with candied brown edges.

I've cooked acorn squash in a similar way--unpeeled slices, roasted--but never butternut. Butternut, with it's higher sugar content, would bring something extra nice to the party because of the way it singes. Must try it, thanks!