Roasted Butternut Squash

How to Roast The Perfect Butternut SquashThe only thing I don’t like about butternut squash is the “peeling part” It takes me so long to do it. What do you use to peel butternut squash and how long does it take you?  I have one large butternut squash in my pantry right now. I bought it one week ago, and I keep postponing cooking it, because I have to peel it. I roasted this one sometime last year. It was delicous. Today is a lovely sunny day? How can I complain?? Have a pleasant week!

How to Roast The Perfect Butternut SquashPlace the squash in a bowl and add the olive oil, thyme, salt, and pepper, and toss to combine.

How to Roast The Perfect Butternut SquashTransfer onto a grill pan and roast for 30 to 40 minutes, until tender and golden brown, tossing once during cooking with a silicon spatula so the cubes brown evenly.

Roasted Butternut Squash

Preparation time: 15 minutes; Roasting time: 30-40 minutes Serves: 4-6

Ingredients

  • 1Kg (2 Ib) butternut squash, peeled, seeded, and diced
  • 2-3 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme (or oregano, or rosemary)
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 400ºF (200ºC) ten minutes before using. Brush or spray the grill pan with oil.
  2. Place the squash in a bowl and add the olive oil, thyme, salt, and pepper, and toss to combine.
  3. Transfer onto a grill pan and roast for 30 to 40 minutes, until tender and golden brown, tossing once or twice during roasting with a silicon spatula so the cubes brown evenly.
  4. Adjust seasoning and serve hot.

Points to Note

The time taken to roast will depend on the type of roasting pan used and your oven.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

12 thoughts

  1. I just use a vegetable peeler, like what you would use for carrots. I don’t mind the peeling so much, I don’t like cutting it in half, I find it very difficult — or many my knives just need sharpening 😉 -Kat

    1. Yeah the last time I made squash, I peeled it whole instead of cutting it into little pieces first. That seemed to work better than anything else I’ve ever tried! Thanks for the tip.
      Liz

  2. I don’t peel that variety. I slice them in half lengthwise and stick in the oven. Butter in the hollowed seed cavity and that’s it. Yum.

    1. Thats a great way of making it too. I must try it. Will probably sprinkle some brown sugar and cinnamon on it. Have a great week!
      Liz

    1. Oh boy that’s really nice. In my local store they only pack them in 8oz and I usually cook about 2.5 pounds. I eat some and I use the rest for making salad the next day. Have a lovely week!
      Liz

  3. OK, now I know my eyes are in need of attention, when I first read your post from the email notification I thought it said “The only thing I don’t like about butternut squash is the “peeing part” It takes me so long to do it.” Sorry, I missed the “l”…Now that I read it in the actual post on WordPress I’m chuckling to myself, my bad. I love butternut squash! Easy looking recipe! Looks like it needs to be eaten!!! I honestly don’t know what the secret to peeling is either! I guess it’s the shape that does us in! Happy PeeLing! It’s raining here today…..AGAIN! I’m getting so sick of this wet, grey weather! Where is spring?

    1. Omg Sandy. You cracked me up. I quickly rushed to check the post but realized it’s an L not an i. Thank God!
      The shape and the extra tough skin. Have you ever tried to peel the green cooking bananas? I think that’s the worst. I love eating ‘cooking bananas’ -never seen any around here though. But peeling them is sure something, that requires top notch skill. They are not the same variety as plantains.
      Our weather is perfect. Sun, sun and more sun. Maybe I should send you some. Enjoy the week!
      Liz

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