Roasting the first butternut squash of the season is a sure sign the times are changing.
Butternut squash figures heavily in my fall and winter cooking rotation.
But it’s not easy to love.
Credit: Caitlin Bensel; Food Styling: Torie Cox
It’s delicious that way, too.
Step 1.
Prep
Line a medium-sized baking sheet with aluminum foil.
Credit: Caitlin Bensel; Food Styling: Torie Cox
Also, preheat the oven to 400F.
Step 2.
Cut off the stem
With a heavy-duty chef’s knife, cut off the stem of the butternut squash.
Credit: Caitlin Bensel; Food Styling: Torie Cox
you’re free to remove the bottom of the squash, too.
Then, cut the squash in half.
Most kitchen knives are too small to cut through the whole squash at once.
Credit: Caitlin Bensel; Food Styling: Torie Cox
Step 3.
Scoop out the seeds
Remove the stringy flesh and seeds from the center of the squash.
But save the seeds!
Credit: Caitlin Bensel; Food Styling: Torie Cox
Wash them, and dry roast them for a snack later.
Step 4.
Bake
Then, move the squash to the aluminum foil-lined baking sheet.
Brush the squash halves with olive oil, then flip the squash cut-side down.
Bake the squash for about 50 minutes at 400F.
The skin will darken and may blister.
A fork inserted cleanly will indicate the squash is done, too.
Step 5.
This will let the team escape so the squash can cool faster.
Once the squash is cooled, it’s possible for you to peel the skin off.
(you’re able to alsocut the peel off before roastingif you want).
Dice it up for a simple side dish, or scoop it out and puree it for soup.
Can I Peel and Cube It Before Roasting?
Dishes To Make With Roasted Butternut Squash
Roasted squash has many applications.
Don’t forget to roast the seeds.
Crispy, salted squash seeds join roasted pumpkin seeds in the nirvana of fall snacking.
Ingredients
1medium butternut squash
1Tbsp.
Line a baking sheet with aluminum foil.
Cut squash:
Cut off the stem end of the squash.
Cut the squash in half.
To secure the cutting board while cutting the squash, place a damp paper towel under the board.
Remove seeds:
Scoop the seeds and pulp out of squash center.
Rub the squash generously with olive oil.
Flip the squash cut-side down onto the baking sheet.
This allows the steam to escape and flesh to cool.
Once cooled, the squash easily separates from the skin and is ready for any recipe.
Frequently Asked Questions
You do not have to peel butternut squash.
It is technically edible, though most people find it a bit too hard for that.
If you’re planning to chop the squash up for roasting, removing the peel first is advised.
Give a butternut squash a good rinse under running water, then dry it well.
The easiest way to cut the squash it to remove both ends, then cut the squash in half.
Work from each side, cutting half way, for the safest cut and equal halves.
you could use a knife to peel the squash.
Work from top to bottom, gently separating the peel from the flesh of the squash.
If that’s too difficult, use a sturdy vegetable peeler.
