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#BAKED BUTTERNUT SQUASH PRO#

I love using it for soup, for this rich beef short ribs stew and this light chicken and lentil stewand this Jamaican curry chicken stew, and I love it roasted and stuffed into acorn squash with other vegetables. With its vivid orange flesh, smooth, sweet, nutty flavor and versatility, butternut squash is delicious in a wide variety of seasonal dishes. A hearty, perfect-for-Fall side dish, that will complement whatever you're cooking, whether it's a simple weeknight dinner or a fancy holiday feast.īutternut squash is my favorite winter squash. Butternut squash cubes are oven roasted and then tossed with garlicky olive oil, salt, pepper and fresh parsley.

Grab some corn tortillas, black beans, and your roasted butternut squash for an easy vegetarian taco.If you don't already love butternut squash, this very simple savory roasted butternut squash recipe will win you over.

Add it to your favorite prepared soup to add some fresh flavors.

Make a grain bowl with the squash, brown rice or farro, arugula, and your favorite dressing or cheese.

Try adding butternut squash to your morning egg scramble or throwing it in a quiche or frittata.

You can also try this Butternut Squash, Quinoa, and Pomegranate Salad.

Make a salad with roasted butternut squash, greens, goat cheese, and chopped apples.

Some of my favorite leftovers start with a container of roasted vegetables. You can also peel and chop the butternut squash a couple of days in advance to make prep quick and easy. Just be aware that it will lose some of the crisp edges after being stored in the fridge. Can I prep in advance?Īlthough I wouldn't recommend roasting butternut squash in advance for a holiday meal, you can prep it ahead of time for a regular weeknight meal. Make sure to use a sharp knife since butternut squash is hard. Once you have peeled the squash, cut it in half lengthwise. This loosens the skin, making it much easier to peel. The best way to peel butternut squash is to start by poking the squash all over with a fork.

Instead of chopping the squash into small pieces, cut it into slices for a different presentation.

Add a savory note with a drizzle of balsamic vinegar.

For a sweeter option, toss the squash with some brown sugar before roasting.

Add complimentary spices like turmeric, cumin, allspice, or mace to pack in even more flavor.

Add fresh herbs like thyme or rosemary to add a fresh note.

Add color and tartness with pomegranate seeds or dried cranberries.

This is a great way to spice up the dish for the holidays.

Add some roasted or glazed walnuts or pecans to the dish for crunch.

Add a drizzle of maple syrup before serving to sweeten up this dish.

Swap in coconut oil for olive oil to add a slightly nutty flavor to the squash.

There are so many ways to customize this recipe when it comes to the flavor profile, shape, and serving ideas. That ensures that the squash caramelizes and roasts instead of steams. Make sure to place the squash in a single layer with some space to breathe.

#BAKED BUTTERNUT SQUASH PRO#

Pro tip: One of the most common mistakes when roasting vegetables is overcrowding the pan. Spread out in a single layer on a baking sheet and roast for 25-35 minutes until tender and caramelized. Then toss the squash with olive oil, spices, salt, and pepper. You can also buy chopped butternut squash to save on prep time. Peel the squash and chop into small 1 inch pieces. Start by preheating the oven to 400 degrees.

Most grocery stores carry it with the fresh produce. (Hint: It involves a quick trip to the microwave that will make it so much easier to peel and chop.) If you are pressed for time, skip the prep work, and just buy chopped butternut squash. The one difficult part of making butternut squash is the prep work, but I have an easy hack below to help make that part easier. In fact, I love these leftovers so much, that I always make a double or triple batch whenever I roast butternut squash.

I love to throw them in my morning eggs, lunchtime salads, or use them for quick veggie tacos at night. The other thing I love about roasting butternut squash is that the leftovers are amazing. If you aren't watching carbs, you could add maple syrup or brown sugar as well. While you can roast it with almost any spice blend, I think it pairs perfectly with cinnamon and nutmeg. It's a great lower carb option that I like to use instead of potatoes. Roasted vegetables are probably my favorite side dish and I recently began adding butternut squash to the rotation on a pretty regular basis. It becomes sweet with these delicious caramelized edges and you won't believe how quickly it disappears. There is something magical that happens to butternut squash when it is roasted with cinnamon.