Southwest: ½ teaspoon cumin + ½ teaspoon paprika + ½ teaspoon oregano + ½ teaspoon salt.Thanksgiving: ½ teaspoon dried sage + ½ teaspoon rosemary + ½ teaspoon garlic powder + ½ teaspoon salt.Sweet: ½ teaspoon cinnamon + ½ teaspoon salt + a drizzle of maple syrup over cooked butternut squash.Italian: ½ teaspoon Italian seasoning + ½ teaspoon garlic powder + ½ teaspoon salt.My all-purpose roasted veggie seasoning makes a great go-to seasoning option for this recipe and other roasted veggies or you can try one of these combinations below: The savory-sweet flavor of butternut squash pairs well with a variety of spices so you can season it in many ways. Remove from the oven and allow the squash to cool for 5 minutes before serving. Season with salt and black pepper and toss to combine.īake for 20 to 25 minutes or until the squash is golden brown and fork-tender. Place the squash onto the baking sheet and drizzle with olive oil. Preheat the oven to 400F and line a large baking sheet with parchment paper. Here’s how to roast this delicious winter veggie: All you need is a large sheet pan, parchment paper (so it doesn’t stick to the pan), and your seasonings. Roasting is my favorite way to cook butternut squash because it adds to the flavor and is less clean up for me. There’s no difference in the flavor and that’s one less thing you have to prepare. That’s enough for nearly two recipes but if you want to save time, go ahead and use those pre-cut squash cubes from the grocery store. If peeling and cubing a 3 lb squash, you’ll end up with about 4 cups of ½-inch cubes, adding 1 cup for each additional pound. If you aren’t cooking right away or all of the squash at once, place the cubes in an airtight container and refrigerate for up to 5 days. Once you have the squash cut into sections, slice each section lengthwise, then slice crosswise to make ½-inch cubes. Lay the cleaned squash halves, cut side down, onto the cutting board, and use the knife to separate the long neck from the bottom. Use a large spoon to scoop out the seeds and stringy flesh from the squash. Using the knife, slowly start at the top center and slice straight through to the bottom. Stand the squash upright and make sure it doesn’t wobble. Using a vegetable peeler, remove the skin from the squash. Since butternut squash has a round shape, I’ve also found it helpful to make a small slice on one side, so it lays flat. Remove about ¼-inch off the base and stem of the squash. The squash is very dense, so both items are necessary for a safe and easier process. To cube whole butternut squash, you will need a heavy cutting board and a sharp knife. How to Cube Butternut Squash for Roasting Finally, I like to add goat cheese and lemon for some tang, more salt, some everything seasoning (because it’s good on everything), and top it all off with some fresh cilantro.And of course, it’s a healthy option for complex carbs with each cup of cooked squash yielding: They are also best fresh, considering they start to get soft the longer they sit. In order to get the crispiest chickpeas, rinse and then completely dry your chickpeas before roasting in the oven or air fryer–they won’t get crispy if they are still damp. Since this is a vegetarian meal, I’m adding crispy chickpeas for a good source of plant-based protein (and a crunch). In addition to the sweet-meets-hot seasonings above, I like to finish this dish with delicious toppings that make it a meal. How do you season a whole roasted butternut squash? The intimidating idea of tackling a giant butternut squash is now your new favorite cooking hack. By the time the whole roasted butternut squash is finished, and you’ve checked off all of those tasks on your to-do list, the rest of the recipe is finished 20 short minutes later. That’s a full load of laundry, a shower and a blow dry, or a good chunk of your day’s work completed. Think of all the things you can get done in two hours. That means no prep, no seasoning, you just shove the whole thing in and wait. However, when you roast it first, the peel gets perfectly golden, it’s much softer to cut, and the seeds easily spoon out.įor this recipe, the whole butternut squash goes in the oven for two hours, untouched. If you’ve ever tried to peel and cut a raw butternut squash, you know that it’s as good as arm day at the gym. Roasting the butternut squash whole before slicing and de-seeding it makes the rest of your job that much faster. It’s a method that’s so game-changing, once you try it, you just might never go back. The whole roasting technique is one I’ve learned to love for so many vegetables–have you tried this whole roasted cauliflower yet? You must. What’s the best way to cook a butternut squash?
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