I've been cooking with butternut squash like a crazy person lately- soups, salads, pasta, vegan queso, muffins, etc. I can't get enough of this seasonal squash that I spend the entire year thinking about.
With so many butternut squash recipes coming your way (yayyy!) I thought I would share how to roast one just in case it's your first time. It's super easy and definitely worth it! I find butternut squash to be very similar to pumpkins in taste and texture, but much easier to roast and puree. 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.
In other news, it's Saturday! California is finally experiencing some Autumn weather and even saw some rain late last night. I know this because Octavian decided to wake up at 1am screaming his head off. Rocking him back to sleep wasn't good enough so to the floor I went. After an hour of jabbering to himself and me and Elmo, he finally fell asleep on top of my arm (he was in his crib). The husband leaves tomorrow for a week and all I can think is, no no nooo. On the bright side, at least I will have full control of the television once the kid is in bed; since the husband likes very few shows, this is a pretty big deal.
How to Roast a Butternut Squash
Prep Time: 5 minutes / Cook Time: 1 hour / Total Time: 1 hour 5 minutes
1 Butternut squash
1 tsp olive oil or coconut oil
- Preheat oven to 350 degrees F.
- Using a large sturdy knife, cut your butternut squash in half lengthwise.
- Scoop out the seeds and stringy bits with a spoon and discard or save for later (if you're planning on roasting them).
- Rub the inside and outside with oil of choice.
- Place face down on a metal baking sheet and bake for 40 to 60 minutes or until tender and skin of squash starts to blister.
- Eat plain, scoop out the guts and use in later recipes, etc. The sky is the limit with butternut squash!