How To Roast Butternut Squash
So easy and you'll be ready to use your squash in less than an hour! Everything you need to know is right here!
Servings: 6 servings
- 1 large butternut squash about 3 pounds is good
- 3 tablespoon olive oil for drizzling
Preheat the oven to 425. While the oven is heating up, using a very sharp and sturdy knife, cut the top off of the squash. Then, halve the squash down the center so that it opens like a book.
Use a scoop or spoon to remove the seeds (set aside for another use). Using 1-3 tbs of the olive oil, oil the squash all over the skin and meat and set cut side down on a rimmed baking sheet prepared with parchment paper.
Place the squash into the middle of the oven and bake for 45 minutes or until the skin is blistered and you see that the drippings from the squash are caramelizing (burning) on the bottom of the baking sheet. If you don’t see this with the first check, check oven again every 5 minutes until done.
Remove the squash from the oven and set on a cooling rack to begin to cool. Allow to cool until you are able to handle it without burning yourself.
PRO TIP: You can flavor the squash with cinnamon, brown sugar or even rosemary and garlic.
- Butternut Squash are HARD to cut through! Cut the small end off first to make cutting through easier.
- If you are worried about it rolling away - you could cut a flat spot on one of the bulgy sides and that will hold it stable. It won't mess up the squash roasting, don't worry about it.
- Make sure that your knife is sharpened before you start.
- Use at least a 6" chef knife.
- When you are scooping out the meat of the squash, be careful to avoid the skin unless you prefer to eat it, just know that it is a little tough.
Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 1mg