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BUTTERNUT SQUASH SKIN

Try the Sheet Pan Squash Soup on page 87 of Love & Lemons Every Day!

Add it to an autumn pasta like stuffed shells, orecchiette, or spaghetti.

There are a tons of ways to use roasted butternut squash. Just sprinkle it with chopped parsley, and serve! But your options don’t end there. Golden brown and caramelized, baked butternut squash is delicious on its own as a simple side dish. Transfer the baking sheet to a 400° oven and bake for 30-35 minutes, until the squash is tender and golden brown. Make sure to leave a little space between each cube – this way, the squash will get nicely crisp and brown in the oven. Drizzle it with olive oil, and toss it with generous pinches of salt and pepper (note: a sprinkle of fresh rosemary or thyme at this step would also be delicious). Just do the best you can to cut the pieces evenly – the closer they are in size, the more evenly they’ll cook.įinally, it’s time to bake! Spread the cubed squash in a single layer on a baking sheet lined with parchment paper. You might get some funky shapes around the base of the squash, where the seeds were scooped out. If your squash is too hard to safely cut, pop it in the microwave or warm it in the oven for a few minutes until slightly softened.ĭiscard the seeds, and dice the remaining squash into 1-inch cubes. Set the cut side of the halves facing up, and use a spoon to scoop out the seeds. Next, cut the squash. Chop off the stem and slice the squash in half vertically.

BUTTERNUT SQUASH SKIN

Use short strokes to trim off any remaining skin at the base of the squash.

To peel it, use a good vegetable peeler, and work downwards from the stem, peeling off long strips. The skin is smooth and relatively thin, and it isn’t ridged. Peeling winter squash can be intimidating, but don’t let butternut scare you. Making roasted butternut squash is easy! Here’s what you need to do: It’s good enough to enjoy on its own as a side dish, but it also amps up the fall flavor in all sorts of recipes – bowls, salads, soups, and more! Let’s cook. It’s super easy – it requires 4 ingredients (squash, salt, pepper, and olive oil) and 10 minutes of active prep – but it’s delicious nonetheless. Today, I’m sharing my go-to roasted butternut squash recipe. If you’ve never roasted butternut squash before, you have to try it this fall! Golden brown, caramelized, and seasoned with salt and pepper, it has a delectable sweet and salty taste and buttery texture. When I’m not making soup, I like to simply roast butternut squash. But while butternut squash soup is hands down one of my favorite fall foods, my love for butternut doesn’t end there. If you’re anything like me, you’ve already made a few batches of butternut squash soup by the time mid-October rolls around.