Thursday, January 12, 2012

How To: Roast Butternut Squash

I know, I know.  This seems like a cop-out post.  I’ve been MIA for days and now I’m giving you this lame little thing telling you how to do something you probably already know how to do.

But….here’s the thing.  I didn’t realize how easy roasting a butternut squash was, so maybe you didn’t either!!

Being presented with something like this can be intimidating!


Don’t be dirty.  I know what you are thinking you dirty, dirty birds. ;)

When scoping out recipes for that bad boy I realized that every idea I liked involved roasted squash.  It just seems so much more flavourful than using raw or boring baked butternut.  So I picked out two recipe ideas and got to work roasting the squash in advance.



  1. Cut the squash in half lengthwise.  If it’s a big fella, cut it in half crosswise as well.  Scoop out the seeds…I find a solid soup spoon works great for scraping away the stringy flesh.
  2. Lightly brush the cut sides with olive oil then place face down on a baking sheet.
  3. Bake at 375 degrees for 35-40 minutes until soft.
  4. Let cool, then the rind should pretty much just pull away from the flesh.  Use right away or refrigerate in a sealed container until needed.


Et voila!  Now you are ready to tackle a delish roasted squash soup or amazing tart with caramelized onions and chorizo. 

Oh wait, I guess you need the recipes.  Is it tacky to make you wait a day or two?  Oh well!!!

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