Vintage Veg

Roast Baby Squash with Spiced Butter

November 14, 2021
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Poultry may be the big star this month, but vegetables make my culinary firmament sparkle. Before Midwest farmers markets bow out for the winter, they bring out squashes of all shapes and sizes, in colors that match the autumn leaves. This easy bake makes the most of their sweet tender flesh and whimsical shapes. To make it, you’ll need a variety of small squashes. I used small acorn, baby butternut, honeynut, uchiki kuri, and delicata. Cut in half, culled of seeds and pulp, and nestled in a roasting pan with sage, rosemary, thyme and spiced brown sugar butter, they bake up beautifully, to be served right out of the pan. If you have any left over, scoop out and whip the squash flesh for a delicious second go-around.


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