Cut squash in half, scooping out seeds to toast or compost later. Pour 2mm cranberry juice into a Pyrex baking dish. Place squash cut-side down. Roast at 350C until a fork goes in easily.
More complicated butternut squash: Roast squash cut-side-down on a baking-paper-covered baking sheet until flesh is edible but still relatively firm. Scoop out half of the flesh, leaving enough to let the shell keep its shape. Mash removed flesh, adding nutmeg or allspice, pepper, salt, etc. Fold in chopped tart apples, chopped onions, and optional smashed hazlenuts. Stuff squash shell with mixture Sprinkle with grated Parmesan, Asiago, or other hard umami cheese. (Hazlenuts can be used in the topping, too, or omitted entirely.) Put back in oven long enough to melt cheese.
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Cut squash in half, scooping out seeds to toast or compost later.
Pour 2mm cranberry juice into a Pyrex baking dish.
Place squash cut-side down.
Roast at 350C until a fork goes in easily.
More complicated butternut squash:
Roast squash cut-side-down on a baking-paper-covered baking sheet until flesh is edible but still relatively firm.
Scoop out half of the flesh, leaving enough to let the shell keep its shape.
Mash removed flesh, adding nutmeg or allspice, pepper, salt, etc.
Fold in chopped tart apples, chopped onions, and optional smashed hazlenuts.
Stuff squash shell with mixture
Sprinkle with grated Parmesan, Asiago, or other hard umami cheese.
(Hazlenuts can be used in the topping, too, or omitted entirely.)
Put back in oven long enough to melt cheese.