THREE TRICKS FOR ROASTING PERFECT BUTTERNUT SQUASH
Butternut squash is an autumn staple. The deep orange squash is super versatile and works well as roasted butternut squash soup, as a bacon butternut squash side, or is pretty perfect on its own, simply roasted with olive oil, salt, and pepper.
Cutting butternut squash may seem intimidating (promise it's not!).
After cutting your squash, it's just three simple steps to golden perfection.
1. Get your oven HOT.
To get a caramelised crust (and creamy inside), you want your oven to be at 220°C (200ºC fan). Also, skip the parchment paper. You'll get a better caramelised edge if you bake the squash directly on a baking tray (or on foil).
2. Use extra-virgin olive oil.
For a simple roasted butternut squash you don't need much. Toss it in some olive oil with salt, pepper, and chilli flakes for a little kick.
3. Don't overcrowd your baking tray.
Spread out your squash on a baking tray and try not to overcrowd the squash. A crowded pan will keep the squash from roasting and getting the golden crust that we're going for. (You'll end up steaming the squash instead!) Depending on the size you cut your squash, it should take anywhere from 40 to 50 minutes to roast. You'll be able to pierce the squash easily with a fork when it's done—keep going until you can!
Yields: 4 servings
Prep Time: 10 mins
Total Time: 50 mins
Ingredients
- 1
butternut squash, peeled, seeds removed, and cubed
- 2 tbsp.
extra-virgin olive oil
Sea salt
Freshly ground black pepper
Pinch chilli flakes
Directions
- Preheat oven to 220°C (200ºC fan). In a large bowl, toss squash with oil, salt, pepper, and chilli flakes.
- Spread out on prepared baking tray and roast until fork tender, about 40 minutes.