Introduction: Roasted Butternut Squash
Roasting is my favorite way to prepare butternut squash - it has so much more flavor than steaming it or cooking it at a lower temp. :D
Plus, it's quick and simple - roasting a butternut squash only takes about a half hour, so it's a nice quick side for whatever else you're eating.
I roasted this butternut squash for my mini-thanksgiving-how-to. More info on that later!
P.S. THIS IS MY 300TH INSTRUCTABLE OHHHHHHHH YAYAYAYAYYAYAYAY
Step 1: What You'll Need
- a butternut squash
- olive oil
- salt & pepper
- (optional but tasty) fresh sage
You'll also need a rimmed baking sheet and an oven preheated to 400 F.
Step 2: Peel Your Squash and Remove the Seeds
Cutting off the top and bottom of the squash will give you better stability. :D
Peel it using a nice sharp knife and scoop the seeds out.
Step 3: Cut Into Small Pieces and Pop in the Oven
Cut the squash into 1 1/2 - 2 inch pieces and put them on the baking sheet. Add a few glugs of olive oil and add a good amount of salt and pepper. If you're using sage, pluck off 8-10 of the leaves.
Mix it all together with your hands until everything is nicely coated with oil.
Roast at 400 F for 25-30 minutes, or until soft. Toss everything around halfway through the cooking time so none of the pieces get too browned. :)
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