Ingredients
The key to perfect roasted squash lies in quality ingredients. Refer to the recipe card for precise amounts:
- Butternut Squash – Approximately 3 pounds, equivalent to one large squash.
- Olive Oil – Opt for a decent quality, extra virgin olive oil for optimal roasting.
- Salt and Pepper – Enhance the flavor with fine sea salt and freshly cracked black pepper.
How to Select and Store Butternut Squash
Choosing the perfect butternut squash involves attention to detail:
- Weight – Opt for a squash that feels heavy for its size.
- Color – Deeper colors often indicate sweeter and more flavorful squash.
- Skin – Ensure the skin is smooth and free from marks or punctures.
- Stem – A dry and firmly attached stem is a good sign of freshness.
After selection, store the squash in a cool, dry place away from direct sunlight, where it can stay fresh for several weeks.
How to Cut Butternut Squash
Preparing butternut squash for roasting is a breeze with these steps:
- Peeling – Use a potato or vegetable peeler to peel from stem to base, similar to peeling a potato but with tougher skin.
- Remove the Seeds – Cut the squash in half, scrape out the seeds with a spoon, and discard.
- Cut into Cubes – Aim for approximately one-inch chunks for even roasting.
Pro Tip: Save the seeds for a delicious, crispy garnish in soups and salads by toasting them lightly in a skillet with butter (or oil) and a pinch of salt.
How to Roast Butternut Squash
With the squash prepped, roasting becomes a simple three-step process:
