- 1 Butternut Squash
- 2 tsp. Extra Virgin Olive Oil
- As Needed Water, Butter, Sugar, Fine Sea Salt, Black Pepper
- Cut the squash in half crosswise at the point in the middle where the cylindrical end starts to become the bulbous end.
- Scoop the seeds out (reserve seeds) of the bulbous end and place the squash cut side down onto a lightly greased baking dish and bake in the oven for about 30 minutes or until very tender. Flip squash over, let cool slightly and scoop out the roasted flesh, avoiding the skin. Mash in a bowl, seasoning to taste with butter, salt, black pepper and sugar if desired. Serve hot.
- To the cylindrical end, peel fully and dice into about 1” pieces. Place into a saute pan and add enough water to come halfway up the squash. Add a pat of butter, generous pinch of sugar and a pinch of salt. Cover with a lid and cook on high heat for about 3 minutes. When the squash in nearly tender, remove the lid and continue to boil until the liquid is nearly evaporated, and becomes a slightly thick glaze. If necessary, adjust seasonings.
- To the seeds, remove any orange stringy bits and pat the seeds dry very well with a paper towel. Place the seeds in a bowl and lighly toss with the extra virgin olive oil, seasoning to taste with fine sea salt. Lay out into a single layer onto a microwave safe plate. Place in the microwave and cook for about 3 minutes. Remove, let cool and toss and break up any seeds sticking together. Spread out again into a single layer and microwave another 2 minutes. The seeds should start to brown slightly and become more crisp. If necessary, microwave more adding 1 minute at a time until they are crisp. Enjoy!
Please visit Chef Jamie’s Facebook page.