Delicious Savory Roasted Butternut Squash
Sweet, tender butternut squash roasted with olive oil and herbs until deeply caramelized and golden. A delicious, savory side dish perfect for fall and winter tables.
Equipment
- (Help support our site!)Chefs Knife
- (Help support our site!)Cutting Board
- ½ Sheet Tray
- Large Spoon
Ingredients
- 2 whole Butternut Squash Cut in Half
- ¼ cup Olive Oil
- 1 To Taste Salt & Pepper
Instructions
- 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.
Notes
Butternut Squash is a great ingredient to use alone or in many other dishes. The method I have shown you above is a great way to not have to peel the squash and it keeps all the flavor in the squash. Roasting the squash caramelizes the sugars in the squash therefore enhancing its flavor to be cross used in other dishes as the sweet to savory combination. Feel free to reach out to us with any questions or concerns as we bring it to the board.
Nutrition
Serving: 1cup | Calories: 62kcal