Making sense of How to Roast Butternut Squash is brisk and easy. 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. Make sense of how to cook oak seed squash and spaghetti squash in these other easy to pursue posts.
Consistently around this time, I go a little butternut squash insane. Autumn is just around the corner and this must-have fall and winter vegetable somehow manages to sneak its way onto every dinner plan.
Given that the season of the squash is just around the corner, I figured I would kick it off with a straightforward post. Everything considered, sometimes I neglect that it’s the how-to recipes that are most required. Besides, with such a significant number of Butternut Squash Recipes as of now on this little blog of mine, I figured I should show you How to Roast Butternut Squash, as well.
Roasting butternut squash is super easy and definitely worth the additional time. Similar to pumpkins in taste and surface, the butternut squash is easier to roast and puree (mostly because it’s smaller). I as often as possible use the two equally in recipes if I don’t have either in the house and would prefer not to rush to the market.
HOW TO PICK A GOOD BUTTERNUT SQUASH
Much like the oak seed squash and spaghetti squash, it’s important to search for butternut squash that is substantial for its size. It shouldn’t be the biggest one, but one that is solid and overpowering is a must. You’ll much of the time discover me standing at the market getting all the butternut squash seeing how their weight compares.
Search for squash with a not too bad beige-ish color. Surface scratches and imperfections are normal, but significant scratching, cuts, or soft spots are definitely not.
Keep your butternut squash in a cool, vanish place for to two weeks until arranged to cook.Print
OVEN ROASTED BUTTERNUT SQUASH
- Generous sprinkle of salt and pepper
- 3–4 tablespoons extra-virgin olive oil
- About ¼ cup water
- 1 medium to large butternut squash
- First step is Preheat the oven to 375°F
- And then, Cut the butternut squash in half and scoop out the guts and seeds with a spoon; discard.
- Place both squash halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
- Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
- Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time to make sure the squash isn't burning. You want the water to eventually completely evaporate, which will allow the squash to caramelize, but you don't want things to burn. Add a little bit more water if you feel things are getting a tad too dry and dark…
- When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it, then scoop out the flesh with a spoon.
- Serve as is or mash roughly with a fork or potato masher.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!