Description
Roasted Butternut Squash is an easy recipe to make and delicious to eat. You can use it in so many recipes and eat it so many ways. It is low in calories, and high in nutrients, like vitamins and minerals which provide your body with a very nutritious choice. Learn How to Roast Butternut Squash the best way.
Ingredients
- 1 Butternut Squash
- 1 Tbsp Olive Oil
- Salt
- Pepper
Instructions
Halves in the Oven
- Get a large cutting board and anchor it down by putting a dish towel under it so that it won’t slip while you are cutting the squash.
- Cut the squash in half lengthwise, using a sharp knife.
- Lay it on a cookie sheet with the skin side down on the tray and the flesh side up.
- Scoop out the seeds.
- Brush the olive on all over the flesh part of the squash.
- Season with salt and pepper to taste.
- Bake at 425 degrees for 30-35 minutes or until desired tenderness.
Whole in the Oven
- Put the whole squash on the cookie sheet. If you choose to you can pierce it with a knife to make a couple of holes to allow the steam to come out.
- Bake it at 425 degrees for 45 minutes. Check it with a knife to see how hard it is. Put it back in the oven for possibly another 45 minutes, checking it periodically about every 10-15 minutes.
Cubes in the Oven
- Get a large cutting board and anchor it down to the counter with a dish towel underneath to secure it and keep it from moving while cutting the squash.
- Cut off the top and bottom.
- Hold the squash with one hand and a peeler with the other. From the top down peel downwards until all of the skin is off.
- Now cut the squash in half lengthwise and then cut it in one inch strips crosswise.
- Scoop out the seeds. Now you are ready to cut it in one inch squares.
- Spread them out on the cookie sheet, spaced apart for more even cooking. Brush with oil and sprinkle with salt and pepper.
- Bake in the oven at 425 degrees for 20-25 minutes or until all the pieces are caramelized.
In the Microwave
- Using a secured cutting board and a sharp knife, cut off both ends.
- Hold the squash at one end and with the other end use a peeler to take off the skin. Keep peeling downward until all of the skin is off.
- Scoop out the seeds.
- Cut the squash into 1” cubes.
- Place the cubes in a microwave safe dish and cover it and cook for about 4 minutes.
- Take it out and stir. Cook for another 2 minutes if need be.
Slow Cooker
- Place the whole and unpeeled squash into the slow cooker.
- Cover and cook on high for 4-5 hours or on low for 6-8 hours.
- Poke it with a knife to see if it is done.
- When it is done, peel it and serve your favorite way.
Instant Pot
- Place the whole and unpeeled butternut squash into the trivet in the instant pot.
- Add 1 cup of water.
- Cook on high for about 20-25 minutes, depending on the size of the squash.
- When it comes out then you can peel it and prepare it to eat.
Notes
6.8 NET CARBS PER SERVING
If you throw the squash in the microwave for a minute it will help to loosen up the skin to avoid having to cut it.
If you have a dark cookie sheet then use it to make your roasted butternut squash because the dark color will help it to brown up better. If you want to brown it more you could use the broiler for a couple minutes too.
If you like spicy foods then toss some crushed red pepper into it while roasting.
Do not overcrowd your pan for the best roasting results.
When picking out your squash, get one without cuts and scrapes. Also look for one that has a matte finish and is not shiny.
If it’s heavy that means there is a lot of good flesh inside. If it’s light it means there are more seeds.
Always anchor your cutting board with a towel under it to avoid slipping.
When using a sharp knife be careful!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Method: Baking
- Cuisine: American