Here’s a quick and easy how to: roasted butternut squash. Roasting the squash intensifies its sweet, buttery flavor. Use the squash as a mashed side dish with a little salt and pepper or as a soup base. See our Curried Butternut Squash Soup and Curried Butternut Squash Soup with Chicken, Spinach and Rice recipes.
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.
Mash with a fork, season with salt and pepper and serve.
Freezes well – cool and freeze in airtight container.
Keywords: squash, butternut squash, roasted squash, side dish