6-8 squash, mix of yellow and green
1 tsp sea salt, divided
1/4 tsp black pepper
5 Tbsp Vegan Butter, divided (such as Earth Balance)
1 Tbsp olive oil
Shallow roasting pan
1 small carrot sliced
1 small onion diced
1/2 Tbsp green onions
1 cup Vegetable broth
Pre-heat oven to 425
Wash and dry squash. Slice a very thin layer off each side of each squash or use a potato peeler and do stripes (peel a strip, then leave a strip of skin, then peel a strip, continue this all the way around. I would have actually preferred this but my peeler disappeared while I was cooking!!)
Use 2 Tablespoons butter to rub exterior of all squash, lay in roasting pan, then use a 1/4 tsp sea salt and sprinkle over squash. Strew the diced carrot and diced small onion around the squash and set it in the middle of the preheated oven.
Turn squash every 2-3 mins (the less time = the firmer the squash), do this 4 times, and baste each time with 2 Tbsp of the butter mixed with 1 Tbsp of olive oil melted in small saucepan. On the 2nd & 4th turn and baste, lightly salt again with 1/4 tsp salt.
Switch to Broiler on High and put roasting pan under broiler for about 1 min a side til desired amount of browning and crisping.
Remove to serving platter. Remove all but 2 Tbsp of juices from pan. Stir in green onions and cook slowly for 1 min. Add the vegetable broth and boil rapidly over high heat stirring occasionally and letting liquid reduce to about 1/2 cup. Season with 1/4 tsp each of salt and pepper. Off heat, swirl in 1-2 Tbsp butter.
Serve 1-2 squash per plate with 1-2 Tbsp of butter sauce over it.