5/17/2023 0 Comments Baked squash![]() Keep your butternut squash in a cool, dry place for up to two weeks until ready to cook. Surface scratches and imperfections are normal, but deep scratching, cuts, or soft spots are not. Look for squash with a nice beige-ish color. You’ll often find me standing at the market picking up all the butternut squash seeing how their weight compares. It doesn’t need to be the biggest one, but one that is solid and heavy is a must. Much like the acorn squash and spaghetti squash, it’s important to look for butternut squash that is heavy for its size. You will also need the following ingredients:įor added flavor, try adding one (or a few) of the following: If you plan to roast your butternut squash in small cubes then you will also need a paring knife or a high-quality vegetable peeler to slice away the tough skin from the squash. In any case, in order to roast butternut squash, you will need an oven, a baking sheet (or two) or baking dish (like the one shown below), and a large sharp knife. Depending on the type of recipe you plan to prepare will determine how you want to roast your squash. New to butternut squash? Check out my post, All About Butternut Squash: How to Pick, Peel, and Prepare for Cookingīutternut squash can be roasted halved, in slices or cubed. They’re easy to find! And, oftentimes, easy to plant in your very own backyard (although don’t ask me about that last part yet, I’m still working on my green thumb).Delicious in sweet pies or savory stews, butternut squash is just that good. Which means they are incredibly versatile.They can be steamed, sautéed, roasted, toasted, boiled, mashed, pureed, stuffed, twice-baked….Butternut squash is loaded with vitamin A, potassium, fiber, and magnesium.I often use the two interchangeably in recipes if I don’t have one or the other in the house and don’t feel like running to the market. Similar to pumpkins in taste and texture, the butternut squash is easier to roast and puree (mostly because it’s smaller). Roasting butternut squash is super easy and definitely worth the extra time. Besides, with so many Butternut Squash Recipes already on this little blog of mine, I figured I should show you How to Roast Butternut Squash, too. After all, sometimes I forget that it’s the how-to recipes that are most needed. Given that the season of the squash is just around the corner, I thought I would kick it off with a back-to-the-basics post. Autumn is just around the corner and this must-have fall and winter vegetable somehow manages to sneak its way onto every meal plan. Learn how to cook acorn squash and spaghetti squash in these other easy to follow posts.Įvery year around this time I go a little butternut squash crazy. 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. Here are two of mine (pictured below): Spaghetti Squash with Chickpeas and Kale and Lemon Pesto Spaghetti Squash.Learning How to Roast Butternut Squash is quick and easy. Or incorporate it into your favorite spaghetti squash recipes. That’s it! Season it with more salt and pepper and serve it as a simple veggie side. I like to start from the outside and work my way in, fluffing them up as I go. Once it’s roasted and cool enough to touch, use a fork to scrape the strands. It can also vary from squash to squash, so adjust your cooking time accordingly. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. I initially thought the squash needed to be super soft and fork tender in order for the strands to “spaghetti,” but over the years I’ve learned that I prefer my strands to be more al dente (and less mushy), and that the 1 hour mark was too long. I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes. Pop it in a pre-heated 400☏ oven.Ī mistake I used to make was roasting my squash too long. Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do. Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes.įirst things first: cut it in half lengthwise.
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