Roasted Butternut Squash

Starting in the fall, all sorts of squash are popping up in the grocery stores. There’s no doubt that you have seen a butternut squash, but have you tried to roast one?

Roasted vegetables are our go to side dish in the fall and winter. The roasting process releases the natural sugars in the vegetables and combined with sea salt, they are the perfect salty and sweet dish. A few weeks ago, I shared my simple guide for making Roasted Rosemary Sweet Potatoes. (You can read about it here.)

A butternut squash may seem a little more intimidating than a sweet potato, but I promise it is easy, especially with my secret trick.

Supplies

• Oven preheated to 425° F
• Microwave
• Fork
• Dinner plate
• Vegetable peeler
• Mixing bowl
• Sheet pan
• Parchment paper
• Cutting board
• Chef’s knife
• Measuring spoon

Ingredients

• Butternut squash
• Avocado oil
• Sea Salt

Method

All recipes are similar- peel, cut, remove seeds, chop, coat with oil and salt, and roast at high heat. But, if you have ever tried to cut a butternut squash, you know it can be a little tricky, because it is so tough and hard.

Here is my secret trick. Prick the squash with a fork until it is covered in tiny holes.

Place the pricked squash on a microwave safe plate. Then microwave the squash for 3 minutes. This secret trick will slightly steam the squash (you may even hear it making a faint whistle sound). The steam softens the skin and squash making it easier to peel and cut. It’s a simple tip, but it really makes the next steps so much easier.

Carefully, take the squash out of the microwave. It will be hot. When cool enough to handle, transfer the squash to the the cutting board and cut it in half lengthwise.

The butternut squash has seeds like a pumpkin. Scoop the seeds out and discard.

Next, flip the butternut squash over and peel off the skin. The skin is thin and should peel easily since it was steamed.

When you are done peeling, discard the skin.

When I discarded the skin, I transferred the squash to the dinner plate.

Next, cube the squash. I started by cutting the squash lengthwise.

And then cut the squash in the opposite direction.

Some of the pieces were a little too large. So, I cut them a second time. Each cube should be roughly 1 inch by 1 inch.

Add cubed squash to the mixing bowl.

Add two tablespoons of avocado oil.

Stir the squash until each cube is coated.

Spread the butternut squash in a single layer on a parchment lined baking sheet.

All spread out.

Add sea salt to taste.

Pop the tray in the preheated oven.

Roast for 15 minutes. Then remove the tray and flip over the cubes.

Roast for 10 more minutes and remove from the oven. The butternut squash will be hot!

Our family loves roasted vegetables during the cooler months. They are delicious and taste like a comfort food, while still being packed full of nutrients. I hope you and your family loves them too.

Are you looking for some more Winter Garden to Table recipes?

Check out these easy ideas:

Roasted Rosemary Sweet Potatoes

Roasted Brussels Sprouts

Bacon, Cheese, and Chives Quiche