Cutting and Roasting Butternut Squash Tips

One the the easiest vegetables I ever made. This roasted squash and it's not only delicious plain but the whole squash is only around 60 calories to eat.
I love that it's healthier to roast and a great alternative to boiling and cutting it up in little pieces to get this great side dish! See below what I did that made it so easy to cut through and then how quick it cooked. You can then make soups, freeze it or just enjoy it as a side dish.

Butternut, Acorn, Spaghetti Squash.  Calabaza Squash or Pumpkin
Sharp knife
Parchment lined cookie sheet

Options to add to the squash after roasted:
Cinnamon, Butter, salt pepper to taste

First microwave your desired squash for 6 to 8 minutes depending on size. Cool slightly and using a sharp knife cut in half. Remove seeds using a tablespoon.
Place the cut squash with seeds removed using a tablespoon and discarded. Place squash on a cookie sheet lined with parchment. Roast for 40 to 45 minutes until soft when pierced with a fork. After the squash is cooked just scoop into a bowl and prepare however you like or eat it plain.

Click here for a great Butternut soup recipe 
Click here for Amaretto Butternut Squash Recipe
Click here for  Apple Baked Butternut Cinnamon Squash

1 comment:

Big Dude said...

Good tips Claudia. Winter squash is one of those things I've tried to love but haven't gotten there. They are okay, but I like other things better such as sweet potatoes.