![]() Place one additional pad of butter inside each cavity, and salt and pepper liberally.Ĭoarse ground pepper and kosher salt work really well on baked butternut squash, because they add texture that compliments the little caramelized edges that will form during the baking process. Spread about 1 tablespoon of softened butter over the tops of the butternut squash halves after they've been pierced with a fork. This not only helps steam to escape, but it lets some of the butter melt and drip down inside.įor easy cleanup after baking the butternut squash, line the baking sheet with parchment paper or foil. Poke the squash halves all over the tops that face upwards using a fork. The butter caramelizes and browns deliciously, and it wells up in the cavities of the squash turning toasty and delicious for drizzling over the squash later. You can use olive oil, however butternut squash is infinitely more delicious when roasted with butter. Scoop the seeds out with a spoon, as you would when carving a pumpkin. You can slip and injure yourself if you're not careful.Ĭut from the top where the step was down vertically through to the bottom. Use a very sharp chef's knife with about an 8 inch blade to handle the large fruit.īutternut squash has a hard rind, and if your knife is dull, it can be difficult to slice through. Preheat the oven to 400 degrees Fahrenheit. You might find a few dings or dents in the skin of the squash and that's totally normal. The skin should be hard, one solid color, and matte-not glossy anywhere. If there is any green whatsoever, it's not ripe. Look at the skin on the butternut squash. How to choose a butternut squashĪn average sized squash can be anywhere between 1 ½ to 2 pounds in weight. You can throw down a piece of parchment paper or aluminum foil for easy cleanup if you like. The only tools you'll need are a sharp knife, baking sheet, and something to scoop out the seeds with such as a spoon. The only ingredients you need are butter, salt and pepper. The best way to cook butternut squash in the oven is also the most delicious and happens to be extremely easy. With just a little butter, salt and pepper they are an effortless way to create a delicious side or flavorful filling.īaking butternut squash is a really easy way to enjoy the squash alone, as a side dish, or to prepare it for use in other recipes. Roasted squash are perfect as a side either as they are, or mixed into salads like my kabocha squash salad.These baked butternut squash halves bake up so sweet and tender. Dice or slice and roast - this is far and away my favorite, whether as below with maple or simply with oil.This then gives a vessel you can stuff or tender flesh to scoop and use for other uses - this is how I prepare pumpkin for pumpkin pie. You may need to cover the skin to avoid it getting too browned. Halve and bake - remove seeds then place cut side down on a medium-low temp eg 350F/175C for at least 40 mins, depending on the type and size.You can then serve this way or use for eg soup or mashed. Make sure you test with a knife to see if tender, then remove. Dice and steam - typically 10min or so, depending on squash and size of pieces.With nearly all squash, you can be fairly safe with a few cooking methods: Though that said, there are a few ways that work with most winter squash. As a result, some are better for different uses. And I don't just mean their shapes and sizes. I didn't grow up with lots of different types of squash, but over the years, I have loved getting to know the different qualities of the different varieties. Working with different winter squash varieties However I am always finding new ways within these favorites, and new squash to try out. While I have made everything from squash gnocchi to squash and cheese biscuits/scones, roasting and making soups (like delicata squash soup) are definite favorites.
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