Butternut Squash With Minted Green Peas Butternut Squash Americaine Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

Steps:

• Preheat oven to 275 degrees.
• Split the squash, lengthwise or crosswise, in half. Scrape out and discard the seeds. Cut off a thin slice from the bottom of each half so that it will rest firmly upright in a pan.
• Brush the rims and cavity of each squash with the melted butter.
• Blend the sugar and ginger and sprinkle each half, rim and cavity, with equal portions of the mixture. Arrange the halves on a baking sheet and bake one hour.
• Meanwhile, put the peas into a sieve and run hot water over them for 15 seconds or until defrosted. Put the peas in a small skillet. Add the one tablespoon butter, mint, salt and pepper to taste. Cook briefly until heated throughout. Do not overcook. Fill the squash halves with the peas and serve immediately.