A drizzle of olive oil
Vegetable broth
A few sprigs of thyme
Salt
Pepper
Quantities can be adjusted based on the size of the squash and the number of people. A medium-sized butternut squash, accompanied by a few carrots, generally yields enough for several servings.
Choose a firm squash with no soft spots or damaged areas. Its skin should be matte and even. The carrots should be crisp, with no dried-out ends.
The vegetable broth can be homemade or made using a bouillon cube dissolved in hot water. If using a pre-salted broth, add salt gradually and taste before adjusting the seasoning.
Preparing the butternut squash
Start by thoroughly washing the butternut squash, even if you plan to peel it.
Place it on a stable cutting board. Cut off both ends with a sturdy knife, then slice the squash in half lengthwise.
Using a spoon, scoop out the seeds and fibrous strands from the center. You can save the seeds to roast them with a little oil, salt, and spices.
