Don’t be intimidated to cook with butternut squash! It’s a lot easier to cook with than it looks. In this post, you’ll learn how to prepare and bake butternut squash!
Every morning I wake up around 6:15 so I can eat breakfast, drink coffee, and poop before I workout (#everybodypoops, people). I’ve gotten in the habit of turning on our local news station, WCCO, to catch up on the day before and check the weather. Guys, I can’t do it anymore. I can’t keep starting my day off with so much hate and destruction that our nation is going through right now. It tears my heart apart to see what happened in Vegas last weekend and I can not imagine myself in that situation. I want to hug and bake cookies for anyone that was affected by that horrifying event. By 6 degrees of separation, I personally know of 1 person that attended the event and thank God she is okay. All I want to do right now is SCREAM, but I also don’t want to add to the negative energy happening right now in our world. I don’t actually know where I am going with this little blurb, but all I know is that we need to do everything we can to expend good energy and happiness back out into this world.
Well, that got serious fast. Let’s take it back a notch and talk all things butternut squash!
No need to feel intimidated by BNS (I’ve been there). All you need for this recipe is a sharp knife, uncooked butternut squash, olive oil, salt, and pepper! I listed sharp knife as the first ingredient because this is VERY important. While there are many ways to cut and cook with butternut squash, this recipe has you chop your squash pre-roasting. I like to chop before I roast for many reasons, but mostly because I like my squash to be perfectly cooked on the inside and a little golden brown on the outside. I don’t LOVE squash when it’s super squishy and I’ve found the best texture by using this method.
Okay, so first things first you are going to want to peel the skin off your squash. You can use a simple vegetable peeler or knife for this. Next is the hardest part, cutting that sucker in half. You’re going to need to use some elbow power for this and don’t be afraid to give it all your might! Once cut in half (hotdog-style) you can remove all of the seeds from the inside, which are super tasty when baked in the oven like pumpkin seeds. From here you can cube away! The one thing to make sure of when dicing up your BNS is the size of your cubes. You can cut them to your preference, but try and get them all around the same size. That way, they cook evenly.
Once that bad boy is cut into cubes it’s time to oil them up with some olive oil (or any kind of oil) and season them up! My rule of thumb is starting with salt and pepper and then deviate from there depending on what you’re making! In these photos specifically, I used a little cumin and cinnamon #yesplease
From there you throw the plan in the oven and roast away! I like to toss half way so that everything bakes evenly.
How to Roast Butternut Squash
- 1 large butternut squash
- 2-4 tablespoons olive oil
- salt and pepper, to taste
- First, preheat oven to 400ºF.
- Then, use a vegetable peeler to peel your butternut squash.
- Use an extremely sharp knife to cut your butternut squash in half, hotdog style. Don’t be afraid to put a little muscle into this!
- Once cut in half, use a spoon to remove any seeds and flash from the inside.
- Then, cut away! We like to chop our butternut squash into bite-sized pieces so that it cooks faster. Make sure all pieces are cut to the same size so that they bake evenly.
- Drizzle on olive oil and season with salt, pepper, and any other spices your heart desires.
- Toss with your hands and then place in oven.
- Roast for 25-30 minutes, tossing halfway.
See, that wasn’t so bad!