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
- 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.