If you’ve been following my posts you’ll know that I love to roast vegetables in a very hot oven. It brings out the natural sugars in them and those caramelized edges are just packed with flavor. Roasting is an easy way to cook too – these are hands-off aside from a quick flip about midway through cooking.
You would never know it by looking at it but butternut squash is actually relatively easy to cut through. The way I cut it is I first chop of both ends, the cut the remaining piece in half. I stand up each piece on one end and trim off the skin (I use a knife, some prefer a peeler). I then cut each piece into 1/2″ slices and from there cut them into 1/2″ pieces. (You’ll need to remove the seeds from the round end of the squash.)
I often add a teaspoon of maple syrup when tossing the squash with the olive oil for a little twist on the dish. Just check the pan a few minutes earlier than the recipe below calls for because the sugar in the maple syrup will speed up the caramelization process, causing the pieces to brown faster.
Roasted Butternut Squash (Can be doubled, tripled)
Serves 3 – 4
- 4 cups of butternut squash, peeled and cut into 1/2″ pieces
- 1 Tbsp. olive oil
- 1 tsp. maple syrup (optional)
- kosher salt
- Preheat oven to 425 Fahrenheit. Prepare a rimmed baking sheet by spraying it with non-stick cooking spray.
- Put the squash in a bowl or a plastic baggie and add the oil. Toss well until all pieces are lightly coated (you should seen a slight sheen on them).
- Place the squash on the baking sheet (spread them out – they shouldn’t be on top of one another) and bake for 15 minutes. At that point check to a few to see if the side touching the pan is lightly browned. If it is, turn the pieces over and cook an additional 10 minutes. If they aren’t, keep cooking for an additional 5 minutes before you turn them over. Remove pan from the oven and salt. Transfer to a baking dish and enjoy!