Roasting butternut squash deepens the flavors and brings out its sweet and savory notes.
Butternut squash is low in calories and high in fiber and is packed with vitamins and minerals, easy to prepare and works in so many dishes from soup to side dishes.
What to look for when buying a butternut squash
Look for a squash that has a dark beige color and a very firm texture. If it’s starting to feel soft or if it has a lot of dings, cuts, or bruises, choose a different one. You also want the stem to be firmly intact instead of fallen off, and ideally you want the heaviest squash for its size, which indicates more moisture inside.
You can purchase prepped butternut squash that’s been peeled and cubed. Even though it’s convenient, the flesh has been exposed to air for much longer and therefore likely to spoil much faster.
Butternut squash is a winter vegetable. It’s harvested in late summer/early fall. You can store it in a cool, dark place like a basement where sunlight won’t hasten it’s ripening. The temperature should ideally be 50°-55°F and should NOT be kept in the refrigerator. NOTE: Do not store butternut squash near apples, pears and bananas. They may shorten the squash’s shelf life!
Prepping Butternut Squash
Start by trimming the top and base. I like to cut the squash in half where the shape begins to bulge-that’s where the seeds are and make removing the peel easier.
Once it’s peeled, cut the squash in half lengthwise and use a large spoon to scoop out the seeds and stringy pulp. Discard seeds OR set them aside for roasting.
Cut the squash into 1-inch ‘planks’ then lay the planks down and slice into 1-inch ‘sticks’, then turn them sideways and cut the sticks into 1-inch cubes. Place the cubes in a large bowl and add about 2 tablespoons olive oil, toss to combine and sprinkle with salt and pepper.
Pour the cubes onto a rimmed baking sheet and roast in a pre-heated 400°F oven for 20 minutes, turning them over halfway through baking time.
Remove when the squash is fork tender and golden brown on all sides.
Here’s a delicious recipe using roasted butternut squash. Enjoy!
Roasted Butternut Squash with Pecans and Feta Cheese
Ingredients
- 1 3 pound Butternut squash peeled, seeds removed, and cut into 1-inch cubes
- 2 tablespoons olive oil
- ½ cup dried cranberries optional
- ⅓ cup Raw pecans roughly chopped
- 2 tablespoons honey
- ¼ cup Feta cheese crumbled
- Salt and Pepper to taste
Instructions
- Preheat oven to 400℉. Place a rimmed baking sheet in the oven to heat while preparing
- In a large bowl, toss the cubed squash with oil and salt and pepper
- Remove the hot baking sheet from the oven and place the parchment paper on it. Arrange the squash cubes on the baking sheet in a single layer. Roast for 20 minutes on the center rack, turning them over with a spatula half way through baking
- Once the squash is fork tender and golden brown on all sides, sprinkle the pecans over the squash and return to the oven for an additional 2 to 3 minutes
- Remove from the oven and place in a large bowl. Stir in the honey and cranberries (if using). Let it cool for about 5 minutes and gently mix in the crumbled feta cheese cheese. Serve immediately
