9/29/11

Spice in the Kitchen: How to Roast Butternut Squash

I had to cut the top of this squash off because it was über huge.
It's that time of the year! Gourds take center stage at the dinner table and cooking them is, well, easy as pie! Butternut squash has such a mild, buttery flavor and works adapts well to both savories and sweets and is quite easy to roast.

Spice in the Kitchen: How to Roast Butternut Squash

Preheat oven to 400. Wash the outside of your squash. With a sharp knife, split the squash open lengthwise. Scoop seeds and any orange strings out with a spoon, discard. If you are making a savory prep, drizzle the open side of each half with olive oil, salt and pepper. If you are going to use your squash for pie, go easy on the salt and leave out the pepper.


Line a baking pan (one with sides is key!) with parchment paper (this really helps clean up the caramelized juices once the squash is done baking). Place the squash open side down in the pan and place your preheated oven.


The squash needs to bake for about 40-50 minutes depending on it's size. It is done when the shell gets brown and bubbly and you can easily pierce the skin with a knife or fork. You can now scoop out the pulp and it's ready for soups, butternut squash mash (add butter or butter substitute, brown sugar and cinnamon), pie, muffins or breads. If you have extra, freeze it for later use.

1 comment:

  1. This is my favorite method....roasting with the skin on....I HATE peeling those things when they're raw.

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