How to Roast Butternut Squash
Butternut squash is one of my favorite fresh parts of the fall season. Sure, I do love the typical pumpkin spice lattes, and pumpkin everything, but sometimes I feel like pumpkin overshadows just how awesome butternut or even acorn squash can be. It can be a little more work than most side dishes, but when you roast butternut squash you get such a flavorful and healthy side dish that your family is sure to love.
When I was younger, my husband and I would go to the very same restaurant every week. In fact, we went there so frequently that we had their menu changes down path. We knew when their sweet corn changed to butternut squash and boy did we love it! They made their’s pureed with lots of sugar and cinnamon. I do love a sweet butternut squash casserole, but for this recipe we are sticking to the roasting basics.
For this basic butternut squash recipe, I carefully cut the butternut squash in half. These have got to be one of the trickiest gourds to cut into because they are super thick! Please be careful slicing in through! Once you slice your butternut squash, using a spoon, scrape the seeds and pulp from each halved circle area. I composted the flesh and seeds-you can also save the seeds for next year’s crop.
After you have cleaned your squash, lay it skin side down on a baking sheet, and heat the oven to 375 degrees. Believe it or not butternut squash takes quite a while to roast so expect it to be in there for 45 minutes to an hour! If you are going the sweet way, sprinkle your squash generously with brown sugar, a pinch of salt, pepper and melted butter. If you are going the traditional roasted way, sprinkle with some butter, or extra virgin olive oil, salt, and black pepper. Since I was going to use the roasted meat for butternut squash soup, I went this route.
Ingredients:
- 1/4 teaspoon of sea salt
- 1 teaspoon of black pepper
- 1 tablespoon of olive oil or melted butter
Directions:
Heat oven to 375, and place halved, and pulp-free squash skin side down on sheet
Baste with oil, or butter and then sprinkle with spice
Bake for 45-60 until butternut squash flesh is tender
To eat, slice flesh into portions, or remove flesh from the skin, and serve as mashed butternut squash. I used mine for roasted butternut squash soup. *recipe coming soon*
Easiest way to peel a butternut squash: – Lay on side – Cut into two halves, separating the “large ball” at the bottom from the “tube” at the top. – Cut the bottom from the large ball so you have two parallel flat surfaces. Stand the ball on one flat face. Cut slices of skin off, from top to bottom, following the contour of the ball as you make each cut. – Cut the top from the tube. Stand on one flat end. Cut slices of skin, from top to bottom. – Only after both pieces are peeled – cut each half in half (top to bottom) to expose seeds, which you scrape out and discard.