Baked butternut squash skin#
Use a vegetable peeler to slice the skin from the butternut squash by holding one end of the squash with one hand and slicing with the vegetable peeler in the other.Using a large, sturdy knife to cut ends from the butternut squash.Scoop flesh from the skin and enjoy plain or in your favorite recipes. Roast in the oven for approximately 45 minutes, or until soft, and fork-tender.Season with salt and pepper and brown sugar (if desired).Transfer the butternut squash, cut-side up into a baking dish and brush with olive oil or melted butter, coating the entire surface of the squash.Scoop out the seeds and stringy bits from each half and discard (or save for roasting).
Using a large, sturdy knife, cut your butternut squash in half lengthwise.Keep your butternut squash in a cool, dry place for up to two weeks until ready to cook. Surface scratches and imperfections are normal, but deep scratching, cuts, or soft spots are not. Look for squash with a nice beige-ish color. You’ll often find me standing at the market picking up all the butternut squash seeing how their weight compares. It doesn’t need to be the biggest one, but one that is solid and heavy is a must. Much like the acorn squash and spaghetti squash, it’s important to look for butternut squash that is heavy for its size. You will also need the following ingredients:įor added flavor, try adding one (or a few) of the following: If you plan to roast your butternut squash in small cubes then you will also need a paring knife or a high-quality vegetable peeler to slice away the tough skin from the squash. In any case, in order to roast butternut squash, you will need an oven, a baking sheet (or two) or baking dish (like the one shown below), and a large sharp knife. Depending on the type of recipe you plan to prepare will determine how you want to roast your squash.
Baked butternut squash how to#
New to butternut squash? Check out my post, All About Butternut Squash: How to Pick, Peel, and Prepare for Cookingīutternut squash can be roasted halved, in slices or cubed. They’re easy to find! And, oftentimes, easy to plant in your very own backyard (although don’t ask me about that last part yet, I’m still working on my green thumb).Delicious in sweet pies or savory stews, butternut squash is just that good. Which means they are incredibly versatile.They can be steamed, sautéed, roasted, toasted, boiled, mashed, pureed, stuffed, twice-baked….Butternut squash is loaded with vitamin A, potassium, fiber, and magnesium.I often use the two interchangeably in recipes if I don’t have one or the other in the house and don’t feel like running to the market. Similar to pumpkins in taste and texture, the butternut squash is easier to roast and puree (mostly because it’s smaller). Roasting butternut squash is super easy and definitely worth the extra time.
Besides, with so many Butternut Squash Recipes already on this little blog of mine, I figured I should show you How to Roast Butternut Squash, too. After all, sometimes I forget that it’s the how-to recipes that are most needed. Given that the season of the squash is just around the corner, I thought I would kick it off with a back-to-the-basics post. Autumn is just around the corner and this must-have fall and winter vegetable somehow manages to sneak its way onto every meal plan. Learn how to cook acorn squash and spaghetti squash in these other easy to follow posts.Įvery year around this time I go a little butternut squash crazy. Delicious served as a side or tossed in and among all your favorite fall recipes, Butternut Squash is a fall must-have and an easy substitute for pumpkin. Learning How to Roast Butternut Squash is quick and easy.
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