You've been there, standing in the produce aisle at the supermarket with big, beautiful orange butternut squashes staring back at you with a can't beat price of $.79 per pound, locally grown non the less. You pick up the prettiest one without even thinking of how or when your going to cook it. Its a squash; they last forever, right? Then one day, you look down into your produce bowl at home and realize it's been a few weeks, maybe a month, and you should probably cook this baby. Oh no! you think, dinner has already been planned for the week and it totally does not include butternut squash!
Never fear, roast her up anyways. There is always use for some roasted butternut squash.
My personal favorite is a butternut squash omelet. Saute up some pre-roasted squash in some oil until it starts to brown a little and is nice and tender, add it to some eggs, top with some cheese (or not, if cheese isn't your thing!) and some avocado... Mmm I'm drooling just thinking about it! Or mix it in with your salad to give a nice texture contrast. How about that soup you've been dying to make?? Well, now that the squash is roasted, you have no excuse! And always, always remember to roast your seeds :)
Roasted Butternut Squash
- 1 butternut squash
- Olive oil
- Salt and pepper
- Seasonings of choice- ideas include: oregano, savory and thyme, rosemary, paprika, curry... open up your spice cabinet and start picking!
Preheat the oven to 350 degrees
Peel the squash and cut into chunks. I like smaller chunks, usually no bigger than 1" cubes. But go any size you like. The only thing it will change is cooking time.
Coat a roasting dish with olive oil or canola oil cooking spray
Add the butternut squash
Drizzle with olive oil- maybe a tablespoon or two?
Season to taste
Stir around a time or two
Place in oven until fork tender, about 45 min- 1 hour (can cook a little less if planning on using in another dish later)