Roasting Butternut Squash

Preheat oven to 350


Butternut Squash any variety or size, this technique is pefect if you need chunks of squash for pasta, salad or side dish. If you need the flesh roasted for puree it is better to roast by cutting it into halves or quarters. This technique works best if you need beautiful flavor packed cubes with a slight carmelization on the cut surfaces.

Olive OIl


Peeling a squash or pumpkin might seem like a difficult task. I recommend the Rosle vegetable peeler that makes quick work of the toughest skin. Visit your local kitchen store and ask for the Rosle by name!

Use a Rosle vegetable peeler to help with this otherwise difficult task
Once you have peeled the squash, cut the ends off and then cut it in half. Scoop out the seeds and pulp from the bulb end.

Slice the squash into one inch thick slices. Then slice these into one inch cubes.

Arrange the cut cubes on a parchment lined baking pan and drizzle with olive oil and season with salt. Toss these with your hands to coat the surface of the squash with oil and salt. Arrange in a single layer leaving space between as not not steam each other. Roast in a 350 degree oven for 45 minutes. Check for doneness and use the parchment to help toss the cubes around, roast for an addtional 15 minutes.

Be sure to give your squash pieces room to roast instead of steam, this photo is to demonstrate the olive oil and seasoning, this pan is too crowded to roast them well. I would remove a handful and rearrange the pieces or choose a larger pan.
When your squash has finished roasting, remove from oven and allow to cool for use in your dish. At this point is when I add herbs, spices, oil or vinegar to allow the heat from the cooling squash to activate the flavors I am profiling.

Store unused portions in the refrigerator for up to 5 days.