Roasted Butternut Squash
Indulge in the rich, caramelized flavors of perfectly roasted butternut squash. This versatile vegetable shines as the star of savory soups, hearty salads, and as a delectable side dish. Whether diced, mashed, or pureed, roasted butternut squash adds a touch of sweetness and warmth to your favorite fall and winter recipes. Discover new ways to savor this seasonal delight!
Equipment
- 1 Baking sheet
- 1 Vegetable Peeler
- 1 Cutting Board
- 1 Oven
- 1 Extra-Virgin Olive Oil
Ingredients
- 1 medium 2-3 pounds butternut squash
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper - or 1/4 teaspoon ground black pepper.
- 1 teaspoon dried Italian seasoning - or herbs de Provence.
- 1 teaspoon garlic powder
- 4 tablespoons butter - optional
Instructions
- Heat the oven to 425 degrees and coat a large baking sheet with oil.
- After peeling the butternut squash with a standard peeler, cut it lengthwise through the middle. Scoop out the seeds and insides with a spoon and throw away. Dictate into 1-inch fragments and arrange in a single layer on the baking sheet that has been prepared.
- Pour some olive oil over the squash and toss it to coat it with the oil using spoons or your hands.
- Add garlic powder, dried herbs, salt, and pepper for seasoning.
- Bake the squash for 20 to 25 minutes, or until it is very soft and starting to brown on the edges. Serve right away or, if you're using butter, move on to the next step.
- In a medium saucepan set over medium-high heat, melt the butter. Increase heat to a simmer and cook for a short while more, until butter turns from pale yellow to a dark golden hue. After taking off the heat, move to a bowl.
- Serve the squash right away after spooning browned butter over it.
Notes
Taste Advice: Before spreading the brown butter over the roasted squash, mix in 1 teaspoon of honey.
Too Difficult to Cut? You can use the microwave to soften your butternut squash first if it's just too tough to chop with a knife. Make four to five holes in the squash and cook it in the microwave for three minutes. After letting it cool, cut.
No Need for Cubes? Alternatively, you might simply roast the squash halves as opposed to slicing them into cubes. Peel, cut in half lengthwise, then scrape out the seeds from the squash to prepare it. After that, drizzle with olive oil and season with sea salt. Roast for 30 to 40 minutes at 400ºF!