Roasted Butternut Squash makes an easy weeknight side—roasted butternut squash—and transforms it into a dish that’s worthy of a special occasion, be it a holiday table or dinner at home with someone you love.
What is Butternut Squash?
Butternut squash is sweet and has a nutty flavor. Primarily an autumn fall plant, it adorns the Thanksgiving or Christmas Table. Once cooked, the flesh becomes soft and blends easily without the graininess you may find in other winter squash varieties.
It can be cubed and roasted to eat as a side dish or added to a nice salad made of greens such as spinach or kale. Butternut squash can be pureed and made into a decadent Butternut Squash soup. The soup can be baked in a bread bowl and served. You can even the puree can be poured into a bread bowl on a cold wintery night.
Preparing Roasted Butternut Squash
The best way to prepare butternut squash is in the oven. The easiest way to prepare is to cut the butternut squash in half, with the outer skin. Once they are in halves, place a little salt, pepper, and olive oil placing it face down onto a cookie sheet. Cook in a medium heated oven. To check to see if it squash is cooked, use your fingertip and poke the squash. If it is cooked it will dimple into the skin. This means the squash is ready.
Tip for Cutting the Squash
Tip when cutting the squash in halves: Place the squash on its side on a sturdy cutting board. Place a kitchen towel under it to keep it from slipping. Trim the stem end first. Then use a large, sharp knife to cut the squash from end to stem.
Savory Roasted Butternut Squash
- 2 whole Butternut Squash Cut in Half
- ¼ cup(s) Olive Oil
- 1 To Taste Salt & Pepper
- Simply gather, wash, your ingredients and let's bring it to the board.
- Using your chef's knife, cut the squash down the center of the squash giving you two equal halves.
- After having cut all your butternut squashes, begin to core the seeds by using an oversized spoon in a circular motion to remove all the seeds.
- Once you have cored all the squash, place onto a ½ sheet tray and season with salt, pepper and olive oil.
- Using your hand rub oil and seasoning evenly throughout each squash.
- Turn facedown onto the ½ sheet tray. This will cause the butternut squash to cook all the way through evenly.
- Let cook in a 375° Degree oven for 20-35 minutes all depending on how large of a squash you are using.
- When squash is cook, using your finger tip you will be able to poke the squash and make a dimple into the skin. This means the squash is ready.
- Once cooked let cool to a comfortable temperature. Using your fingers while warm you can just simple peel off the skin from the squash.
- Once peeled using a knife cut into slices for any use.