I prepare roasted butternut squash almost every week. Not only because it’s quick and easy to do, but because it is the base and accompaniment for so many delicious recipes. I use roasted butternut squash as a sauce for my Cauliflower Pizza and for the Best butternut squash pie you will ever have. I add roasted butternut squash to the children’s oatmeal on the weekends and even eat it simply pureed with butter and maple syrup. You just can’t go wrong with roasted butternut squash.
Did I mention butternut squash it was a superfood? Yup, this fruit (yes fruit) is loaded with Vitamin A, E & C and a good source of fiber, magnesium and potassium. It’s something my children love so of course, I am trying to add it to anything I can. It has a similar taste to pumpkin, but to me it is much sweeter and richer. The depth of flavor you get from roasting it takes it to another level.
Ok, so it really couldn’t be easier to prepare. I think the hardest part is cutting it, so make sure you have the sharpest knife you own. Start with a clean butternut squash.
Next, you want to scoop out the seeds. I have actually roasted a butternut squash with the seeds, but I find it easier and quicker to manage post roasted if the seeds have already been removed.
Then you are going to want to place these flesh side down on a sheet pan lined with parchment paper. Placing it flesh side down is going to help caramelize it and this is exactly what you want. Color = flavor.
Allow your butternut squash to cool for at least 10 minutes or so before peeling. This is the easy part. You can literally just pull it off in one fell swoop.
Check out that caramelization.
Your squash is now ready to mash, puree or mix into your favorite recipe!
How to Roast Butternut Squash
- 1 butternut squash
Using a big sharp knife, cut the squash in half
Scoop out seeds with a spoon
Place face down on a metal baking sheet lined with parchment paper
Bake at 375° for 30-40 minutes, or until carmelized and tender
Allow to cool slightly before peeling