Easy Steps For Roasting Butternut Squash
Pumpkin may be king during the fall, but butternut squash makes an excellent seasonal dish when winter approaches. It’s sweeter than other other winter squashes and has a skin that’s easier to cut through. As an added bonus, it’s full of nutrients like potassium, fiber and vitamins A, E and C.
Butternut squash can be great as part of a wide range of recipes: Real Simple suggests preparing a soup with parsnips, mixing it into a risotto or baking it into a lasagna. However, roasted butternut squash can also stand on its own as an easy, tasty side. On a chilly night, try following the steps below for warm and flavorful results.
Cubing your squash
Begin by slicing off both the bottom and top ends. Then, cut the squash in half, crosswise. Use a Y-shaped vegetable peeler to remove the skin from both halves. Cut the bottom part, the bulb, in half lengthwise. Scoop out the seeds with a spoon (just like pumpkin seeds, you can roast and eat squash seeds, so you may want to save them). Slice the squash into segments of about an inch thick. Finally, chop those slices into cubes.
Simple steps for roasting
Preheat the oven to 400 degrees Fahrenheit. Place the cubed squash in a large bowl. Toss the squash with 2 tablespoons of olive oil. Add salt and pepper to taste. If you like, you can throw in two cloves of minced garlic as well. Place the cubes on a baking sheet and roast for 30-35 minutes, tossing occasionally. Wait until the squash is tender and golden brown, and then remove from the oven. Your roasted butternut squash is ready to be served as a side dish or incorporated into a recipe.
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