Yay! It’s officially October, aka Pumpkin Season!! To be honest, I wasn’t a huge fan of pumpkin and its family until recently. I recently used it in a recipe for the first time and I’m in love ever since! You can use it in sooo many ways! But first, I’ll teach you how to roast butternut squash. It’s easy peasy!
Here’s a few reasons why I love butternut squash:
-First of all, it’s loaded with potassium, vit. A, magnesium and fiber.
-It’s super versatile: you can boil it, toast it, roast it, sautée or steam it…you name it!
– And as if that wasn’t enough, you can use it in both sweet and savory recipes! Cakes, cookies, soups, salads, purees…even pies or stews. I used it in soups and brownies so far and I must say, I wasn’t disappointed at all! The butternut squash puree makes the brownies super fudgy and rich in texture.
-It can be roasted in three different ways: in halves, sliced or cubed. Depending on the recipe, you can choose one of these methods.
-If you plan on using it for stews, purees or cream soup, it’s best if you peel it and cut it into cubes. Just drizzle some olive oil, salt and pepper on it and mix before roasting them.( Of course, if you’re making a sweet recipe, replace the salt and pepper with maple syrup or brown sugar and cinnamon). Roasting the cubes takes around 30 minutes.
-If you’re roasting the squash in halves or slices, you don’t have to peel it. Just cut it and use the same spices. This method takes slightly longer( around 45 mins), but I think it gives the squash more flavour too. I personally prefer roasting the squash in slices.
How to Roast Butternut Squash
- 1 Butternut squash
- 2 tbsp Olive oil
- Pinch of Salt and pepper if used for a savory recipe
- 1 tbsp Brown sugar or Maple syrup if used for a dessert
- 1 tsp Cinnamon + 1 Cinnamon stick if used for a dessert
- Preheat the oven at 180°C.
- Use a sharp knife and cut the squash in half lenghtwise.
- Scoop out the seeds and strings with a spoon. Keep the seeds if you plan on roasting them.
- If you want to bake your squash in halves, drizzle the olive oil and the needed spices. Salt and pepper if you're using it for savory recipes, cinnamon and sugar or maple syrup for a dessert.
- If you're baking it in slices, just slice the halves before adding the spices.
- If you want the squash roasted into cubes, peel the squash and cut it into cubes and spice afterwards.
- Brush the pan you're going to use with some olive oil and toss the squash in the chosen form. Bake until you can easily insert the fork in it(35 minutes for cubes, 45-50 for slices or halves).
- Allow it to cool, then scoop the flesh and use it for the desired recipe or serve as it is as a side.