Roasted Butternut Squash Recipe

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Roasted Butternut Squash

Contributed by: Melinda

One of our fall and winter vegetarian meals is to roast butternut squash in the oven. I serve this with a green salad which includes kidney or garbanzo beans (or both). I often add celery and onion to the roasting pan.

Butternut squash is very firm and can be difficult to cut. Be sure you have a very sharp knife so it does most of the work.

1 small butternut squash (or use Kabocha or Pumpkin)
Olive oil
Kosher Salt & Black Pepper

Preheat oven to 400º
To prepare a butternut squash:
Cut off smaller top end - this portion has no seeds
Cut this end in half lengthwise by standing the cut end on a cutting board and slicing down through the middle
Keep the sides together, rotate a half turn and cut again down the middle to create quarters
Peel the quarters and cut them approximately in half cross-wise
Now place the cut side of the squash bottom half on the cutting board and cut in half (this is the portion with the seeds)
Using a large spoon, remove seeds and fibrous parts of the cavity
Cut each half in half for quarters, or again for eighths
Peel the quarters or eighths
All the pieces you have should now be of similar weight and although different shapes will cook approximately the same length of time.
To roast the squash
Place squash pieces into a large bowl and drizzle about 2-3 tablespoons olive oil over the top
Toss with your hands, making sure all surfaces are coated with oil
Place squash pieces in a single layer on a foil lined cookie sheet and sprinkle with kosher salt and freshly ground pepper
Roast for about 35-45 minutes - the squash should be fork tender (a little browining is nice too but don't let it get too mushy)

Serve with a crisp Sauvignon Blanc.

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