How to Roast a Butternut Squash
Enjoy the best of fall flavors. Let me show you how to roast a butternut squash with minimum effort. No peeling, no chopping. This method is truly the simplest, yet doesn’t sacrifice the flavor. You’ll love that deep sweet caramelization!!! Your secret weapon is a sharp knife, but I’ll show you how to cut the butternut squash without risk of losing a finger.
- 1 butternut squash, washed
- Preheat the oven to 400°F.
- Using a sharp knife, cut both ends off. (This inexpensive chef’s knife is great!)
- Then cut the squash horizontally above the bulb portion. (See photos below.)
- Now cut each pieces in half vertically.
- Scoop out the seeds from the bottom portion.
- Arrange the squash halves on a baking sheet, flesh side down.
- Add 1/2 cup of water into the pan. Roast for about 40 minutes, or until fork tender.
- Cool slightly and scoop out the flesh with a big spoon. Discard the skin.
Whether you want to warm up with a bowl of creamy butternut squash, or want to enjoy simple butternut squash puree topped with butter and brown sugar, roasted butternut squash is truly a versatile vegetable to enjoy in the fall.
But cutting that hard as a rock vegetable may seem daunting. Fear not, I’ll show you the easiest way to cut and prepare a whole butternut squash for roasting.
This method is truly the simplest, yet doesn’t sacrifice on flavor!!!
2 TIPS TO ROAST A PERFECT BUTTERNUT SQUASH:
- A sharp knife is important to get the job done safely. (By the way, a good quality sharp chef’s knife doesn’t have to be expensive! I’ve been using this inexpensive one for many years now.)
- Instead of cutting the squash vertically all the way from top to bottom, cut it in half horizontally right above the bulb. This way you’ll have 2 pretty stable pieces of squash to deal with.
By the way, you don’t need to peel the squash before roasting. It’ll be so much easier to scoop out the soften flesh once it’s done.
HOW TO USE ROASTED BUTTERNUT SQUASH?
- I love using roasted butternut squash for soups, like this coconut butternut squash.
- You can mash it with a fork into a puree and top it with butter, brown sugar and a pinch of salt and cinnamon powder. SO GOOD!
- You can also bake with roasted butternut squash. Substitute pureed roasted butternut squash for pumpkin puree in pretty much any recipe!
- Don’t hate me for suggesting this, but you can add a little bit of roasted butternut squash into your smoothie! It thickens the smoothie and add a nice sweetness. And you won’t even notice it!
- And last but not least, cube the roasted butternut squash and toss them in salads and stir fries.