Cut the larger end in half and spoon out the seeds. If you notice green streaks remaining on the squash as you peel, peel those away as well until only orange flesh remains (they can be a little tough). Use a heavy-duty peeler to peel away the skin. Slice the squash in half, just where the thinner end begins to widen. How to Cut Butternut Squash into Cubes: Cut off the stem and bottom ends of the squash so both ends are flat.Sweet and Spicy Roasted Butternut Squash - Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha.Homemade Pumpkin Puree From Scratch - How to make homemade pumpkin puree from scratch to be used in your favorite pumpkin recipes.Easy Roasted Butternut Squash Soup - Butternut squash is roasted on top of garlic cloves and fresh thyme then blended with stock into a silky smooth butternut squash soup. ![]() Parmesan Lemon Baked Spaghetti Squash - Easy baked spaghetti squash recipe with butter cooked chicken, parmesan, and fresh lemon.Roasted Acorn Squash with Walnuts and Cranberries - Easy roasted acorn squash recipe topped with an utterly delicious mixture of butter, walnuts and cranberries.Try serving roasted butternut squash with our Rosemary Roasted Chicken or Perfectly Roasted Pork Tenderloin with Apples. Stick close to 425 degrees F and you should be just fine. If you’re roasting something else, say chicken, at the same time you do have some leeway. The squash becomes tender and the edges get a chance to brown a little. Tip #3: Roast Butternut Squash at a High TemperatureĪfter trying a few different oven temperatures, we’ve settled on 425 degrees F. When that happens, you can say good-bye to the golden brown and caramelized edges we love so much. Without some room, vegetables tend to steam instead of roast. When you’re roasting vegetables, it’s important to give them a little space. We prefer to remove it, but it’s fine to eat and some prefer the chewiness of the peel when left to roast. As for peeling, you could leave the peel on. This way, all the squash pieces roast evenly. You could choose to make the chunks smaller or larger, just keep everything similar in size. In our roasted butternut squash recipe below, we call for 1-inch cubes. (Don’t worry, in our recipe below, we share how we do it and you can watch us do it in the video.) We find that separating the thinner end from the round, wider end makes things much easier. We know cutting up winter squash, especially butternut squash, can be tricky. If you don’t have butternut squash, you can always substitute other winter squash varieties - like delicata squash - in our recipe below.) Tip #1: Cut the Squash into Evenly Sized Pieces This is the perfect fall side dish, and can even be served cold on top of salads for lunch. Cinnamon and cayenne add warmth while brown sugar sweetens things up a little. When we aren’t making a batch of this dreamy roasted butternut squash soup, we are roasting cubes of squash with cinnamon and brown sugar until tender and lightly caramelized. How to Roast Butternut Squash (My Favorite)
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