Butternut squash has the loveliest mild and distinct flavor. It can be eaten all by itself, as a side dish, added to salads, or made into a delicious soup. Like a pumpkin or sweet potato, butternut squash is pretty versatile. If you don’t have much experience with it, this recipe is awesome and will help you get more familiar with this seasonal favorite. You can enjoy this all by itself and really get a good idea about its flavor. There are also some recommendations here for how you can pair that flavor up with both sweet and savory options. If you are a “seasoned” butternut squash aficionado, you will love the tips here for preparing the squash to be roasted. Sometimes cutting, peeling and removing the seeds is the most difficult part. This is an easy guide to that process, and to the simple process of roasting the squash. By cubing the squash, rather than roasting it in halves or larger pieces, we are able to get more of the surface area of the squash browned and caramelized. That is what brings out the amazing flavor of this champion crookneck pumpkin.
Do I have to peel the squash? Yes. Although the skins are technically edible after cooking, the exterior of the butternut squash is rather tough and is typically peeled away. Is butternut squash healthy? Butternut squash is high in vitamin A, C and B6 and has a relatively high fiber content. It’s seeds can be roasted, much like pumpkin seeds, and are full of healthy fats and nutrients as well. Should I use parchment paper? Parchment paper is great to avoid messy cleanups. Because roasting squash will naturally bring out some of the sugar in the squash, it can get a little sticky, but the oil it is coated in also helps to keep it from being too sticky. In short, it can be helpful, but is not necessary.
If you like butternut squash, take a look at some of these other recipes for squash, pumpkin and other fall favorites:
Best Butternut Squash SoupSlow Cooker Healthy Fall SoupPerfect Baked Sweet PotatoesBraided Sweet Potato BreadMoist Pumpkin Bread
Easiest way to peel and cut a butternut squash:
Roasted Butternut Squash Flavor Variations:
Garlic Roasted Butternut Squash: toss cubed squash with 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon salt, and 1 teaspoon pepperBrown Sugar Roasted Butternut Squash: toss cubed squash with 3 tablespoons melted butter, 3 tablespoons brown sugar, and 1/4 teaspoon saltMaple Roasted Butternut Squash: toss cubed squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and 1/4 teaspoon saltRosemary Roasted Butternut Squash: toss cubed squash with 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon salt, and 1 teaspoon pepper and either add 2 tablespoons minced fresh rosemary or 2 teaspoons dried
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