Ah, Fall. When it's finally cool enough to turn on the oven again. I love the crispness in the air, the smell of apples and leaves and cinnamon.
Tonight, I share with you a recipe I adapted from Martha Stewart (it's a good thing).
Begin by roasting a medium to large butternut squash, cut in half. You can do this one of two ways: either brush each half with olive oil, sprinkle with a little salt, and place face up on a foil lined baking sheet the way we did for Roasted Squash Caulotto, or place each half cut side down in a glass baking dish with about a half inch of water, then bake 45 minutes at 450 degrees.
Scoop out the insides and place in a mixing bowl.
Add seasonings and mix well. Pour into a lovely casserole dish (this cute little thing was a wedding gift) and sprinkle with unsweetened shredded coconut.
Bake at 425 for 20 minutes, until the coconut is toasted. Beautiful!
Twice-Baked Butternut Squash
Martha Stewart scoops out her first-baked squash and uses it as a dish. I was unable to duplicate this feat of domestic prowess.
1 medium to large butternut squash
1/2 T. curry powder
1 t. salt
1/4 t. pepper (I didn't measure. I just ground some fresh black pepper in. I may have gotten carried away.)
1/2 t. chili powder
1 large clove of garlic, minced
1/2 c. coconut milk
shredded unsweetened coconut
Cut butternut squash in half and roasted with preferred method (see above). Adjust oven temperature to 425 degrees.
Scoop baked flesh out of each half into a large mixing bowl. Add curry powder, salt, pepper, chili powder, garlic and coconut milk. Mix until smooth and well combined. Empty into a casserole dish, sprinkle with shredded coconut. Bake for 20 minutes, until coconut is toasted. Serve with a meat and a salad, and you're all set!