Construction – Roasted Butternut Squash
I had to repeatedly remind myself: half the people in the world, especially in less developed countries, cook delicious, extensive meals using a single flame, often fueled by dung.
We had just moved into our house. Our refrigerator was dying, the kitchen was falling apart, we had one and a half working burners on the stove, the contractors discovered that the electricity was connected with an extension cord behind the sheetrock, and our son Jacob, nine years old at the time, had a room with no walls. Safe electrical connections are important. Bedroom walls are important too, and a kitchen is expensive. The kitchen would have to wait.
Cooking was limited, but I managed. I prepared simple dishes and learned to stagger their preparation. I used the oven more than the stovetop and the microwave became my friend. Occasionally we even invited guests. Yet I was frustrated and had to continuously remind myself that much of the food people eat around the world is prepared using much less. Overall, it also helped me become a much more efficient cook.
Over the years we’ve carried out three major home renovation projects, including building a big, beautiful kitchen. We are currently in the middle of our fourth construction project. Original 1950s bathrooms need an upgrade, which is leading to moving walls and reconfiguring rooms so that we can age in place if we choose. While our kitchen in theory is untouched, over the last few weeks, it has still not been easy to cook. Between the people tramping through the house every day, the dust, and disruptions to water and electricity, and oh, did I mention the dust? It is not so simple.
To make it less painful, I have learned to modify my habits, especially in the kitchen. I cook less and we eat out (or get takeout) more frequently. We take advantage of invitations to friends’ homes for meals, hoping to reciprocate when construction is complete. I make the most of weekends when the house is worker – and dust – free and I prepare enough food so there are leftovers that are easily reheated. I find it advantageous to cook meals ahead of time and freeze them so they can be warmed with little effort and few dishes. And if I must prepare meals, I keep them simple.
Simple means few ingredients and easy clean up, without necessarily sacrificing taste or health. It is not the time for major cooking projects, and why not observe holidays and other celebrations at someone else’s house or a restaurant? A grill, if available, is a friend. There’s minimal tidying, and a short period of time outside in the fresh air is welcome. And who doesn’t like grilled food?
Construction projects are expensive and challenging, but the end result is always worth the aggravation. A beautiful new space, repairs and necessary upgrades, and the personal enjoyment balance the disruption and mess living through the endeavor. While the disturbance may seem endless, it only lasts a limited time, and I always find a way to make do in the kitchen. I just keep reminding myself that no matter what, it’s better than cooking over a single flame fueled by dung.
Roasted Butternut Squash
Roasting winter squash in a blazing hot oven is a simple, easy way to cook without forfeiting flavor. There are few ingredients (squash, oil, salt, and pepper), so prep work is fast and easy, and one pan and a bowl makes for easy cleanup. Plus, the technique works with other vegetables as well – cauliflower, broccoli, Brussels sprouts, sweet potatoes, carrots, and onions – so the meal doesn’t have to be the same from day to day, or it can be a medley for variation on one plate. Just remember that different vegetables cook at different rates, so start with the longer cooking ones first and remove them as they finish, to prevent scorching.
Butternut squashes vary in size. A two-pound fruit is perfect for two people, but what’s available in the garden, at the farmer’s market, or at the store can be limiting. No worries; just be flexible. After peeling and cutting, the squash simply needs a thin coat of oil and add as much salt and pepper as you want when serving. Modify the recipe as needed for the squash that you have.
about 30 minutes, serves 2
1 medium butternut squash, about 2 lbs.
1-2 Tbsp. olive oil
¼ tsp. kosher salt, more or less to taste
¼ tsp. fresh ground black pepper, more or less to taste
- Preheat oven to 425 oF and place a sheet pan inside to heat up.
- Peel and seed a butternut squash, cut it in half lengthwise, and slice into half-inch thick half-moons or other bite size pieces. Place in a bowl, add olive oil, and toss to coat squash. Remove the hot sheet pan from the oven and lay out the squash in a single layer. Sprinkle with kosher salt and roast in oven on the lowest shelf until bottom of squash is just beginning to turn brown and caramelize, about 10 to 15 minutes. Flip squash in sheet pan and return to the lowest shelf of the oven to cook the other side until it starts to caramelize, an additional 10 minutes. Periodically test squash to gauge doneness. It should be easily pierced by a sharp knife, but still firm enough that it will not fall apart. Remove from the oven, place on a serving dish, and sprinkle on additional salt and black pepper, if desired.
