Roasted butternut squash: A fall staple
Since butternut squash is in season in the fall, it’s the perfect time to experiment! My favorite way to prepare this hearty vegetable is to pop it in the oven. Roasted butternut squash is the perfect warm, savory, and sweet food as the weather turns.
Roasting butternut squash caramelizes the squash just enough to be slightly sweet with no additional sweetener. As I prefer savory foods, I didn’t add maple syrup to this recipe, but if you have a sweet tooth like Nicole, drizzle with maple syrup before baking to hit the spot!
How to cut butternut squash
When I first started working with butternut squash, I was intimidated. How do I cut it? What’s the easiest way to peel it? What do I do if my knives aren’t sharp enough to cut through it? The internet is full of cooking wisdom, but here’s what I’ve learned:
1. I prefer to peel my butternut squash before cooking it. So, the first step is to peel the butternut squash using a vegetable peeler or knife.
2. Then, cut the top (the stem) and the bottom off the squash. The simplest way is to place your knife on the squash, then rock the knife/butternut squash forward and backward. The knife should easily slice through the squash. (I’ve done this with some pretty dull knives, and it still works!)
3. Next, cut the squash in half “hot dog style” and scoop the seeds out. I discard my seeds—but if you’re feeling industrious, you can roast them the same way you roast pumpkin seeds.
4. After that, cut the butternut squash into cubes, mix the seasonings and oil in, and roast!
This roasted butternut squash recipe comes together so easily and is so delicious! You can eat it by itself, as a Thanksgiving side, or add it to a salad.
Roasted butternut squash
Ingredients
- 1 large butternut squash peeled, seeded, cut into cubes
- 3 Tablespoons olive oil or coconut oil
- 2 teaspoons cinnamon
- 1 teaspoon salt
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- On a baking sheet mix butternut squash cubes (1 large) with oil (3 Tblsp), cinnamon (1tsp), and salt (1/2tsp).
- Bake for 25-30 minutes, until cubes are fork-tender.
- Enjoy in a salad or as a side!
Notes
Elana
Elana is the world's biggest extrovert who works full-time as a pediatric speech-language pathologist in Dayton, Ohio. When she's not devising plant-based twists on her favorite childhood recipes, she can be found practicing acroyoga, researching how to keep her plants alive, and going on international adventures.
