Butternut squash is an inexpensive, delicious, vitamin-filled winter vegetable, best enjoyed roasted (as many other winter veggies). However, this vegetable may seem a bit intimidating to tackle if it is bought whole. But this should never keep you from enjoying its goodness!
Below are step-by-step instructions with pictures to peel, cut, and roast butternut squash. Soon to come, a recipe featuring roasted butternut squash!
1. Preheat the oven to 425 degrees F. Peel your butternut squash with a peeler or paring knife. Cut off the top and bottom and cut the whole squash in half.
2. With a metal spoon, scrape out the stringy insides and seeds in the bulb part of the squash.
Note: I only used half the squash to make about 5 servings. If you are making it for a large group, use the whole squash. Otherwise, lightly spray a baking sheet, lay the squash cubes in a single layer on it, and freeze. Once the cubes are frozen, store them in a Ziplock bag in the freezer.
4. In a large bowl, add the butternut squash cubes, 1 1/2 tbl. olive oil, 1 tsp. sea salt, 1/4 tsp. ground black pepper, and 1-2 tbl. brown sugar. Add any additional seasonings you like (fresh thyme, paprika, cinnamon, and sage are all great to try with butternut squash. Not necessarily all at once though!) and stir to coat. Spread in an even layer on a foil covered baking sheet.
Enjoy as a delicious side, and stay tuned for butternut squash featured in curry!