I love love love winter squash. It’s all a part of the change to autumn – the colors of winter squash inspire me, be it the pale pumpkin orange of a butternut or the kabocha squash with its multi-colored green stripes and bright orange flesh. Their candy-like sweetness screams for autumn spices: cinnamon, nutmeg and the like. At this time of year I’m usually flush in winter squash, either from my garden or from the pumpkin patch (where I load up with various other squash, while at the farm). Winter squash stores so well, especially if you have a cool, dark place to store them, such as a basement (which we do).
How to roast a butternut squash
1 large squash makes appx 4 cups packed squash mash
Directions:
- Wash butternut squash
- Turn oven to 425 degrees F
- Put the squash onto a baking sheet and pop in the oven
- Check the oven occasionally and poke the squash to see if it’s done. My large butternut squash took 90 minutes.
- Let the squash cool, slice in half, length-wise, remove seeds, remove skin (peels off easily – see picture above) and smash. No need to puree.
At this point you can freeze the mashed squash or you can use it. This is the easiest time I’ve ever had cooking a butternut. I used to slice in it half prior to roasting, as well as cutting slits along the length of the squash for the skin to remove easier. But thanks to Alanna, I won’t have to do that anymore! Also, note that this recipe is soooo simple you don’t even need to pre-heat the oven!
{ 1 trackback }