Roast A Butternut Squash

Butternut squash is delicious, healthy, and so good in soups and pasta dishes. I feel guilty grabbing the tiny packaged frozen version (and fresh packs so much more flavor) so I came up with this quick-roast alternative.

You can have squash on your table in 20 minutes. It's possible! Are you leaping for joy yet?

These cute little half moons are great for kids. They're a nutritious alternative to fries or tater tots, and provide color that's irresistible. My toddler loves butternut squash with homemade chicken strips. Mashed, it's great baby food. (Shh- I'm a grown up. Don't tell anyone I'll eat it this way with a sprinkling of salt and olive oil.)

This is a great, fast base for soups, ravioli fillings, etc.

For ingredients, you'll need:

-a medium size butternut squash
-some olive oil or butter

Too simple, right? It's deceivingly good.

For tools:

-an oven-safe pan or dutch oven, with a lid
-a knife
-a vegetable peeler
-an ice cream scoop
-a cutting board

Ready?

Step 1: Prep the Squash

While you're preparing your squash, pre-heat your oven to 400 F.

1. Cut your squash in two, and use the ice cream scoop to clean out the center.

2. Flip the halves over, and slice off the hard portions at either end.

3. Peel the squash halves using the vegetable peeler.

4 .Slice each half into 1/2 inch slices, like half moons.

Comments

[Goodhart]

I've cut smaller one's in half and baked them with a little butter or olive oil in them (and a touch of salt) in the hollow portion.

[garnishrecipes]

Yum! That sounds delicious.