It’s squash season! One of my favorite foods has to be butternut squash. So delicious and versatile. I love it simply roasted, but there are a million recipes for butternut squash. The one I made tonight was from our garden. Even better when you grow it yourself! (It feels free that way, and I love free food!)
The biggest pain about making butternut squash is peeling and cutting it because it is one of the harder varieties. With a couple good tools (sharp knife and good peeler), it’s really not so bad. If you want, you can always buy it peeled and cut.
Here you can see my vegetable peeler. This is a Kitchenaid peeler I bought at Homegoods for about $4. Wow, what a great purchase! A good, sharp vegetable peeler makes all the difference.
After cutting the squash in half, you will want to scoop out the seeds and then peel off the skin.
To roast it, I cube the squash into bite-sized pieces.
Preheat your oven to 375 degrees.
Prepare a baking sheet by lining with aluminum foil or parchment paper and spray lightly with olive oil.
Toss the cubed squash in a light spray of olive oil and salt.
Place in a single layer on the baking sheet.
Bake for 30-45 minutes, until soft.
I like to put on the broiler in the last few minutes to get the outsides a bit crispy.
While I just made plain squash tonight, I also love adding a sprinkle of sage (especially with Thanksgiving dinner!)
Everyone in my family loves roasted butternut squash. You know you have a good vegetable when Amelia asks for seconds!
I like to add squash to salads, like this one. Spring mix greens and mushrooms with adzuki beans, brown rice and butternut squash. What a delicious lunch!
Any favorite squash recipes to share?