Cutting and Roasting Butternut Squash Tips

Monday, February 9, 2015
One the the easiest vegetables I ever made. This roasted squash is delicious plain. The whole squash is only around 60 calories to eat.

I love that it's healthier to roast and a better alternative than boiling and cutting it up in little pieces to get a great side dish! See my video below that made these so easy to cut through and then how quick it roasted. You can then make soups, freeze it or just enjoy it as is.

Cutting and Roasting Butternut Squash Tips

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Cutting and Roasting Butternut Squash Tips

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

Options to add to these cooked squash after roasted:
Cinnamon Sugar mixture, Butter, salt pepper to taste
First microwave your desired kind pf squash for 6 to 8 minutes depending on the size. Cool slightly. Using a sharp knife cut in half. Remove seeds with 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 Amaretto Butternut Squash Recipe
Click here for  Apple Baked Butternut Cinnamon Squash
Click here for a great Butternut soup recipe 


  1. 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.

  2. Sounds like how my parents made squash, but they liked to add a nice spoonful of brown sugar to the mix!


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