As the person writing this blog, I suppose I’m supposed to feel a little guilty about what I have to share with you today…some butternut squash roasted simply in the oven. But I really don’t. Because if this helps anyone with their dinner tonight, or reminds someone of their love of butternut squash, or inspires someone who has trouble putting vegetables on their table every night, then, well, that’s what I’m here for.
My experience with butternut squash has been somewhat limited…perhaps a butternut squash soup at a wedding once. But boy have I been missing out. What I loved about this squash is that when cut in tiny pieces (how I preferred it) and roasted appropriately it has a texture resembling potatoes: starchy and smooth and comforting. I hope you’ll consider putting this on your table soon.
Roasted Butternut Squash
Prep Time: 10 minutes
Bake Time: 30 minutes
Serves 4-8 (depending on the size of the squash)
1 butternut squash
1. Preheat oven to 400 degrees Fahrenheit.
2. To prepare the squash, with a large chef’s knife cut off both ends of the squash, so that it could stand up. Then cut the squash in half so that both ends are separated (you will have a skinny piece and a fat piece). Peel both ends by standing the piece up and running your knife down the sides or by using a vegetable peeler. Cut the skinny piece in half and then chop into small 1/2 to 1 inch chunks. Cut the fat piece in half as well and use a spoon to scoop out the pulp, then cut it into similar sized chunks.
3. Spread the squash out on a baking sheet. Drizzle with olive oil (about 1-3 tablespoons depending on the size of your squash) and season with salt and pepper (1-2 teaspoons).*
4. Roast squash for 20-30 minutes, stirring occasionally, until it is beginning to brown nicely. Serve warm.
*Don’t be afraid of salt here…it’s critical for balancing out the natural sweetness of the squash.