I originally found this recipe online but haven't been able to track down the original source again, so this is all based on my half-abbreviated notes I took while shopping in a store.
I've tweaked the recipe from the original.
I'd imagine the flavors and variations on this would be rather forgiving and open to interpretation but Lindsay likes it like this and it's all stuff I usually have in the kitchen anyway.
ROASTED BUTTERNUT SQUASH
WITH CAJUN BUTTER
1 Large Butternut Squash
4 T. of Salted Butter
4T. Olive Oil
2 Cloves Garlic
1t. Garlic Powder
1-2t. Cajun Seasoning
3 Dashes Ground Black Pepper
Parmesan Cheese - Grated or Ground
Preheat oven to 420 degrees.
Cut the ends off of the squash and pierce the skin with a fork in a dozen places.
Cook squash in microwave for 2-3 minutes.
NOTE: This is to soften the squash to make peeling easier, both steps can be omitted if you would prefer to peel raw.
Peel squash, making sure to get all of the skin and white pith.
Cut squash in half, lengthwise. Scoop out all of the seeds - I use a small size lever scooper.
Brush with oil and salt and pepper lightly on all sides, place in lightly oiled baking pan.
Cook cut sides up for 7 minutes, turn face down and cook for another 7-10 minutes until softened slightly.
It is better to pull early rather than let it get too soft at this stage.
Meanwhile, in a small bowl combine olive oil and butter, microwave to melt - about 45 seconds.
Add Cajun seasoning and garlic powder to the melted butter and oil.
We use Tony Chachere seasoning. If you only have unsalted butter, add an extra dash of salt if desired.
Remove squash from oven, transfer to a cutting board and allow to cool slightly.
Using a sharp knife, cut the squash into Hassleback style slices - about 1/4" apart, taking care to NOT cut all the way through the squash.
I place a wooden spoon on either side of the squash and cut to them as a guide to keep from slicing too deeply.
Transfer sliced squash back to the baking pan and liberally brush the Cajun Butter over the squash, taking care to get between the slices. Sprinkle the minced garlic over the top, then pour the remaining Cajun Butter across the halves.
Roast the squash, basting with juices every 8-10 minutes for 25-35 minutes. After the final basting, sprinkle the tops of the squash with parmesan cheese. When squash is tender and a toothpick inserts easily into the slices, broil the top of the squash for a few minutes to brown the parmesan.
Transfer to plate and drizzle remaining juices over the top. Serve and enjoy!
NOTE: Monitor the cooking time - most squashes cook differently and may require adjustment, but this recipe is pretty forgiving.