Simple Roasted Butternut Squash

Butternut squash is my favorite of the squash family! 

I love it in Butternut Squash Bake..a side dish I once won $100 for from American Profile 'magazine'..a family favorite we enjoy at most of our gatherings...

It's wonderful in Winter Squash Squares..a pumpkin tasting dessert that gets veggies into your family without them knowing!

And I love it simply roasted, as in this recipe. Roasting brings out the sweetness of veggies and this is a special treat. 

You can use this simple method to roast any squash (or pumpkin) . 

Let's get started...

Preheat oven to 400*. Lay a piece of parchment paper on a rimmed cookie

sheet for easy cleanup.  (It does not have to cover the whole pan, just

where the squash will be lying. 

Cut off a small piece from each end of the squash.  Stand it up

on the flat end and cut in half...as close as you can get it.

Butternuts do tend to have a tough skin. 

(You can always poke it with a sharp knife a few times, put on a microwaveable plate and zap in the microwave for about 8-10 minutes to soften the skin). 

I use a large serving spoon or even an ice cream scoop, to clean out the 

'insides' and remove the seeds and strings. 

Coat the squash with olive oil, then sprinkle with salt & pepper. 

Turn the squash over and do the same thing to the skin side. 

(You can roast either side up, this is just my preference). 

You'll know when you have perfectly roasted squash as it will smell wonderful, start to brown and either a fork or knife easily go into the flesh at the thickest part. 

I usually peel the skin off the 'meat' with my fingers...

SIMPLE ROASTED BUTTERNUT SQUASH 

1 butternut squash

1 Tb. olive oil

salt & pepper

 Preheat oven to 400*. Lay a piece of parchment paper on a rimmed cookie

sheet for easy cleanup.  (It does not have to cover the whole pan, just

where the squash will be lying. 

Cut off a small piece from each end of the squash.  Stand it up

on the flat end and cut in half...as close as you can get it.

(Read hint above for softening skin) 

Clean out 'insides' with ice cream scoop or large spoon. 

Coat the 'inside side' of squash with olive oil, then sprinkle with salt & pepper. 

Turn the squash over and do the same thing to the skin side. 

Bake for 40 - 50 minutes or until knife goes easily into thickest
part of squash.

Remove from oven; cool until you can handle, then scrape insides out of skin...or peel the skin off with your fingers. 

Mash, or cube, then add butter and if you like a little sweetness,
you can add honey, brown sugar or maple syrup and more pepper! 

May freeze in airtight containers after room temperature. 

You might also enjoy...

Butternut Squash Bread 

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