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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.
Questions about this recipe?
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