Butternut Squash, Roasted
Made this for Squash Soup. Mixed reviews on most culinary websites about skin on vs. skin off for soup but I left the skin on & it was fine. Great pics & step-by-step directions.
Made this for Squash Soup. Mixed reviews on most culinary websites about skin on vs. skin off for soup but I left the skin on & it was fine. Great pics & step-by-step directions.
- Carbohydrate 45.8350618521821 g
- Cholesterol 0 mg
- Fat 0.462400283054156 g
- Fiber 7.84175566333312 g
- Protein 3.92087783166656 g
- Saturated Fat 0.0920471844494638 g
- Serving Size 1 1 Serving (392g)
- Sodium 15.684917576664 mg
- Sugar 37.993306188849 g
- Trans Fat 0.11953039744695 g
- Calories 177 calories
Step-by-step
- Note: You can microwave the squash before you begin peeling to make the process easier. Pierce the squash a few times with a fork, then microwave for 2 minutes.
- Preheat oven to 400 degrees F.
- Set the squash on a cutting board with the widest cut end flat against the board. Use a heavy chef's knife to cut the squash from top to bottom, slicing it in half vertically. Take your time. If you encounter some resistance, you can tap downward on either end of your knife blade with a rubber mallet to slowly move it along. If you've pre-microwaved your squash, the slicing should be easier.
- Scoop out the seeds with a metal spoon. (Reserve those seeds and make butternut squash seeds, toasted recipe)
- Brush the cut surfaces of the squash with olive oil.
- Place the squash halves cut side down onto a baking sheet.
- Roast the squash for about 1 hour, turning the sheet once halfway through cooking. Start checking for doneness around 45 minutes—smaller squash will cook faster. It will take a full hour or longer to cook a 3 pound squash.
- The squash is done when the flesh is tender all the way through to the skin. The outer beige skin will be slightly blistered and browned. The inner flesh will be dark orange, soft, and caramelized around the edges.
- Preheat oven to 400 degrees F. The easiest way to roast squash that has already been peeled is to dice it into 1-inch cubes.
- Turn each half so that a flat end rests against the cutting board. Use a sharp serrated peeler or paring knife to peel off the skin in downward strokes.
- You will notice light green lines emerging beneath the skin as you peel. You want to make sure to peel all of those green lines away from the squash—they can be tough and fibrous. The squash isn't completely peeled till all of those green lines have disappeared and the orange flesh remains.
- Dice into 1-inch cubes.
- Set the squash on a cutting board with the widest cut end flat against the board. Use a heavy chef's knife to cut the squash from top to bottom, slicing it in half vertically. If you encounter some resistance, you can tap downward on either end of your knife blade with a rubber mallet to slowly move it along. If you've pre-microwaved your squash, the slicing should be easier.
- Place cubes into a large mixing bowl and toss with 1-2 tbsp olive oil (I use about 2 tbsp for a 3 lb. squash). You can also toss it with minced garlic.
- Spread the squash out evenly across 1 or 2 baking sheets. I often line the sheets with foil for easier cleanup. The squash has natural sugar in it, which can make for a sticky cleanup. Foil makes the cleanup a breeze. Sprinkle the squash with salt, pepper, and any other seasonings you like.
Thermal convection inside a 400 degree F oven converts the natural starches in winter squash into simple sugars through enzymatic breakdown, yielding deep caramelization along the exposed edges. Roasting concentrates the inherent moisture while browning amino acids via the Maillard reaction, producing a rich sweetness that boiling simply cannot match. Selecting dense, heavy specimens ensures high water content transforms into tender, uniform flesh rather than drying out during the hour-long cooking window.
Processing winter squash requires managing its tough exterior through specific physical preparation techniques. Microwaving the vegetable for two minutes softens the outer layers enough to safely drive a heavy chef's knife through the vertical axis using a rubber mallet for resistance. Peeling requires removing both the beige skin and the fibrous light green sub-layer until only bright orange flesh remains exposed.
Cooked portions store efficiently in airtight containers inside the refrigerator for up to four days without losing structural integrity. Freezing roasted cubes works exceptionally well when laid flat on a baking sheet before transferring to freezer bags, preventing ice crystal formation and maintaining texture for future purees or grain bowls.
Reheating chilled squash is best executed in a hot oven rather than a microwave to re-crisp the caramelized surfaces. Spreading the pieces across a foil-lined sheet pan at 375 degrees F for ten minutes restores warmth and drives off residual moisture gathered during cold storage.
