Equipment
- Half sheet pan, lined with foil
- Large kitchen knife
- Spoon/Scoop
Ingredients
- 1 Medium - Large Butternut Squash
- 2-3 tbsp Olive Oil extra virgin
- ½ tsp Salt or as needed
- ½ tsp Pepper or as needed
- ½ cup Water
Instructions
- Preheat oven to 375° F.
- Cut squash in half lengthwise with a sharp kitchen knife.
- Scoop out the seeds with a spoon or scoop. Discard seeds or roast separately. (To roast the seeds, see notes below.)
- Place squash halves on the foil-lined sheet pan and coat with olive oil. Season with salt and pepper. Rub oil to coat entire flesh of squash, and skin.
- Place the squash face down and pour ½ cup of water into the bottom of the pan.
- Roast the squash in the oven, uncovered, for about 40-45 minutes, or until soft and it can be pierced with a fork or knife. Periodically check on the squash to make sure the water hasn't evaporated, and add more as needed. Also, make sure it isn't burning or becoming overcooked.
- Once the squash is cooked, remove from the oven. Allow squash to cool until it may be handled safely.
- If using for a purée or mash, scoop out the flesh of the squash from the skins.
- If cubing, remove the skin. Lay the squash flesh side down on a cutting board and gently shave/slice off the skin, making sure not to take off too much of the flesh. Flip over, run knife along the top edge to ensure no skin is remaining.
- Once peeled, the squash may be cubed. Lay flat side down, slice with a sharp knife horizontally. Then, cut down lengthwise, then widthwise, creating cubed squash.
- Serve mashed, use in a soup as a purée or cubed, add to side dish or salad, or enjoy on it's own! Enjoy!
Notes
Note - You may also roast the seeds, just as you would pumpkin seeds. Wash seeds to remove pulp and dry thoroughly. Pre-heat oven to 350° F. Toss dried seeds in a bowl with olive oil, salt, garlic powder, paprika, and black pepper. Place on a baking sheet. Roast at 350° F for approximately 10-15 minutes, turning periodically so they don't burn! They would make a great addition to top a salad or soup (see, Hearty Butternut Squash & Jalapeño Soup).