With this quick How To: roast a butternut squash, a method that intensifies the sweetness and buttery flavor of the squash, you can use it many ways. Mash it with a little salt and pepper and serve as a side dish. Make a soup base (saute onions, celery and garlic in a little olive oil, add stock, Kosher salt and freshly ground pepper and simmer for 20 minutes) toss in the roasted squash and puree for a simple soup.
Butternut squash is a winter squash that is abundant from fall through spring. Although available all year, it’s best during the cooler seasons; offseason the flesh is usually paler in color and not as flavorful. Look for a squash that has the stem end still attached, is firm and weighty. The outer skin is tough and inedible, but provides a protective coat that allows the squash to be stored in cool, dry spots for months. It becomes sweeter with storage time. The pear-shaped squash is solid through the neck and the bulbous portion contains a pocket of seeds, which are edible after cleaning and roasting, similar to pumpkin seeds. The flesh color is a vibrant golden yellow, rich in carotene, vitamins A and C and the squash is high in fiber.
Enjoy this delicious squash all season!
How To: Roast a Butternut Squash
Wash and dry a two and one-half pound butternut squash. Lay the squash on its side and slice off the top and bottom ends. Stand the squash up and with a sharp knife cut the squash in half vertically.
Lie the squash down, cut side up.
Use a soupspoon to scrape the seeds from the pocket.
Brush the cut side with a little olive oil.
Lie the squash flat side down on a lined sheet tray.
Bake in preheated oven (400ºF) for about 45 minutes, or until fork tender. Remove and let cool for 20 minutes. The skin is easier to remove when it cools. If you want to serve immediately, scrape with a spoon to remove.
Turn the squash over and cut along the outer edges of the cut side of the squash to loosen the skin, flip the squash over and pull the skin off.
Any remaining white can be scraped off with the spoon.
There is very little waste when you let the squash cool a bit.
- 1 two and one-half pound butternut squash
- olive oil for brushing
- Set up:
- Preheat the oven to 400ºF.
- Line 10” x 15” baking sheet with parchment or foil.
- Wash and dry the butternut squash and slice off the top and bottom.
- Stand the squash wide bottom down and with a sharp knife cut in half lengthwise.
- Use a soupspoon to scoop out the seeds.
- Brush cut side of the squash with a little olive oil and lie it cut side down on the baking sheet and bake for 40 minutes or until fork tender. Cool for 20 minutes.
- Turn the squash over and cut along the outer edges of the cut side of the squash to loosen the skin, flip the squash over and pull the skin off. Any remaining white can be scraped off with the spoon.