A friend recently asked me what was the easiest way to prepare butternut squash. Appropriately enough, I had just roast some earlier that week. It wasn’t anything fancy and I didn’t originally have any intention to post my roasted butternut squash because there is no real recipe but my friend’s question did made me realize that not everybody may be familiar with how to easily prepare it. As the season for winter squashes is upon, maybe a simple, outrageously easy recipe is just what people need to give these a try. I’ll do a “What is? Squash” later to fill in the details and other simple cooking methods, but for now, this should get some squash into your belly.
1 winter squash (acorn, butternut, spaghetti, etc.)
any herbs and spices or garlic (some suggestions below)
1. Cut the squash vertically in half so you have two hemispheres. Use a spoon to scrape out the seeds in the center. I make 2 or 3 cuts along the flesh of the squash and slide in some thinly sliced garlic (optional).
2. Season with some salt, pepper, and any other herbs you like (thyme, sage, and rosemary are good). Drizzle on some olive oil, then place face down on a baking sheet.
3. Bake in a 375F oven for 30-45 minutes (depending on the size of the squash). Check after 30 minutes. If a fork easily slides though the thickest part of the flesh, then it is done.
That’s it. You now have roast squash.
You can turn the squashes right-side up and roast 5-10 more minutes to brown the flesh a bit. This will make for a richer flavor, but I don’t always do it.
Scoop the flesh out and use in any recipe that calls for the squash. Or, if you are lazy (and I sometimes am), simply get a fork and eat the squash directly out of the cut half. (I even toss in a few nuts sometimes…)