I've had this butternut squash hanging out in the fridge for a couple weeks now, and every time I opened the veggie drawer, he would look at me expectedly causing me all kinds of guilt. You ever do that, buy loads of vegetables with the new resolve to cook healthier or to try new veggies, but every evening the crisp asparagus calls out to you or that easy lettuce kit winks at you and you ignore some of the more challenging vegetables? If you are like me, one of the main reasons you do this is because you want to serve your family "The Best" and you know you can rock that asparagus and that salad kit but are unsure how to make the best roasted butternut squash for instance.
I have limited experience with butternut squash because I do lean away from the most challenging of vegetables. But now I have learned and I must confess, butternut squash is not a hard vegetable to conquer, it's doesn't take up that much extra time and it's so delicious! And it's kinda funny as in all things, once you dive in, you wonder what took you so long.
With a Sharp knife peel entire squash and cut into half, lengthwise. Use a spoon to clean out all the seeds and pulp.
Chop the squash into bite size pieces, place in a bowl and drizzle with olive oil. You want enough olive oil that the squash has a fine layer but the oil is not puddled in the bottom of the bowl. Add salt, pepper and herbs, toss well to coat evenly.
I just love this picture with the beautiful orange squash sprinkled with fresh herbs.
Spread the squash on a baking sheet, sprinkle with chopped onions. Be sure and do not crowd the squash, we want them to roast not steam. Roast for about 20-25 minutes in a 450 degree oven.
This Roasted Butternut Squash is loaded with flavors from rosemary, thyme and onions and by roasting it really brings out the sweetness as it caramelizes. You will be glad you stepped up to the challenge of making The Best Roasted Butternut Squash.
Roasted Butternut Squash
- 1 butternut squash
- 1/2 large purple onion
- 1 tablespoon fresh, minced rosemary
- 1 tablespoon fresh, minced thyme
- 1/4 cup extra virgin olive oil
- salt and pepper, to taste
1. Preheat oven to 450-degrees
2. Spray a shallow baking pan with cooking spray
3. Peel and seed butternut squash, cut into bite size pieces
4. Place squash in a large bowl, and drizzle with olive oil
5. Sprinkle with rosemary, thyme, salt and pepper
6. Toss lightly until the vegetables are well coated
7. Spread in a single layer on the pan, do not overcrowd the squash
8. Cut the purple onion into bite size pieces and add to the squash
9. Roast for about 20-25 minutes in the oven
10. Squash are ready when they are soft and beginning to caramelize