For some reason roasting butternut squash always freaked me out. I thought it was some really hard, complicated process.
Then, I realized, well, it’s actually not that difficult at all. Now, I tend to do it a lot, especially since I love making recipes, including muffins using the technique.
If I know I’m going to be using roasted butternut squash for a variety of recipes, I will roast a bunch while I’m making dinner, or doing laundry, and then refrigerate it until I need to use it. It usually stays good for about 5 days in a sealed container.
So, if you’re like me and thought it was intimidating, here’s what you do:
– Preheat the oven to 450 degrees.
– Slice the butternut squash in half lengthwise, and scoop out the seeds.
– Place cut side up on a baking sheet, and liberally coat with olive oil. Sprinkle with kosher salt.
– Roast in the oven for 40-50 minutes depending on the size of the squash. (If you notice the squash is getting a little too crispy, lower the temperature to 375 degrees. It might just take a little longer to roast that way.)
– Remove from oven and let cool. Peel off the skin, and slice the squash into chucks, or prepare as directed according to recipe needs.