#Roasted butternut squash how to#

Slice off the neck from the base: Using a large chef’s knife, cut off the stem of the butternut squash.The hardest part of roasted butternut squash is actually cutting the squash! Have you ever struggled with cutting this infamously challenging vegetable? Here’s the outline of what we do: plus a video to help! Tip: Using a serrated peeler makes peeling squash a breeze! It’s much easier than a normal peeler because it doesn’t slip (here are the vegetable peelers we use). The timing depends on the size of the squash cubes, so keep an eye out towards the end of the bake time.

The basic rule: use about 1 tablespoon oil and ¼ teaspoon kosher salt for every 2 cups cubed squash. Place the squash in a bowl and stir with olive oil and kosher salt. Toss the squash with olive oil and kosher salt.Wrangling this infamous squash can be tricky: see the section below for full instructions! Use a very hot oven for maximum browning and caramelization. You’ll feel like Julia Child with your kitchen knowledge! Here’s the basic outline, or jump right to the recipe: This method for making roasted butternut squash is easy enough that you can memorize it! Once you understand the basic concept, it’s easy to make without a recipe.

#Roasted butternut squash how to#

Here’s a primer on how to roast butternut squash: a basic recipe every home cook should know! How to make roasted butternut squash (basic steps) Once you’ve learned the tricks, you don’t even need a recipe. It comes out tender and caramelized, its sweet flavor perfectly developed. One of the easiest and tastiest ways to cook this ubiquitous orange squash is simply roasting it in a hot oven. Here’s how to make roasted butternut squash squash! This recipe bakes it to tender, caramelized perfection.īutternut squash is the poster child for fall and winter cooking, from tender orange cubes as a side dish to velvety soup.