Silly as it may seem, little things like an abundance of butternut squash and apples really do a lot to help me come to terms with the slow but steady onset of winter. This recipe incorporates both, along with a special third ingredient: barbeque seasoning! Since cutting back on my meat consumption, I’ve had issues using my many barbeque seasonings. Though the one I used this time, Ploughboys BBQ Yardbird Rub, is intended for chicken, it complemented the squash very well! For a more intense BBQ flavour, increase the suggested amount of seasoning.
I wanted leftovers, so I served the squash on a bed of brown rice, and topped it with a sprinkling of Stilton, just for fun. Without the rice, this recipe makes one serving.
1 small butternut squash, washed
3 tablespoons olive oil
2 tablespoons barbeque seasoning
2 tablespoons applesauce
Preheat your oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise, and scoop out the seeds with a spoon. Cut the squash into width-wise roughly 1-inch wide slices.
In a medium bowl, combine the squash slices, olive oil, barbeque seasoning, and applesauce and mix until the squash is thoroughly coated. Place the squash slices in a single layer on a baking sheet, and roast for 10 minutes. Remove from oven, flip the slices, and roast for an additional 10 minutes.