Monday, April 20, 2009

Roasted Butternut Squash


I roasted my first Butternut Squash a few weeks ago, previously I had been scared of them. It was so delicious, I could of eaten ALL of it! We ate it up so fast, no time for photos! I decided I was ready to eat it again, so I made it last night!

Butternut Squash is fairly difficult to peel, de-seed and cube, but it is worth the time. I added some Rosemary which really gives it a savory taste. This is really a simple and delicious recipe.

1 Butternut Squash, peeled, de-seeded and cubed
3-4 tbl good quality Olive Oil
Salt and Pepper
Grey Sea Salt to finish (optional)
Dried Rosemary, I pulverized in my mortar and pestle

Preheat your oven to 400 degrees

Place your cubed squash on a large non-stick pan, and mix well with the olive oil, salt, pepper, and Rosemary.


Place in the oven and roast for approximately 25-35 minutes, turning frequently.

Finish with Grey Sea Salt if you happen to have it

29 comments:

Pearl said...

mmm roasted squash = yummilicious!

Christina Kim said...

Butternut squashes can be a real pain in the you-know-what to peel and slice up. I am surprised I still have all my fingers! But you're right, roasting it with a little rosemary just brings out the sweet/savory loveliness. Well done!

Elra said...

Very delicious sounding squash, I would too be able to eat this all.
Cheers,
elra

Elyse said...

Mmm, this butternut squash looks totally delicious. It's totally worth the pain of peeling and de-seeding to have the yumminess that is this roasted squash. Can't wait to get my hands on some soon!

Van Santos said...

Nice!

I haven't had butternut squash in some time (I've been on a yellow squash kick the last few weeks). I was going to make a potato side for my steak dish tomorrow, but I may give this a go.

How sweet is the final dish?

Donna-FFW said...

I have never roasted one either.. I am going to now. Looks terrific and you know I trust you when you say its good. Im going to look at the supermarket tomorrow for one.

Sophie said...

Yum! Yum!
I have rosted butternut squash a lot of times & I love it that way the most!!
You could use this dish & make a soup from it later on because the butternut has an unique & wonderful roasted flavour!! I do it a lot of the times!!

Katherine Aucoin said...

I have never roasted a butternut squash either. I've made soup with them. I am going to roast one, you have me sold!

Debbie said...

Cheryl, it looks delicious. I recently baked one in the oven...they are tough to cut in half...whew!

Pam said...

I love roasted butternut squash - this looks wonderful Cheryl.

BTW - tell John the ice cream was a huge hit with all of us! Thanks for sharing.

The Blonde Duck said...

That looks tasty and do-able!

Paula said...

I've never had it prepared this way! What a great idea! That color is gorgeous, too! YUM!

Sara said...

I LOVE butternut squash, it's a pain, but worth the pain :)

Lynda said...

This looks so delicious! I haven't tried it with rosemary, yet, but since I have a squash left, I'll be trying it soon!

Amy said...

I hate to admit it but I've been hesitant to try butternut squash because it seems like it would be hard to work with. This recipe really makes me want to tackle it though.....

Spryte said...

I LOVE this!! I also add some minced garlic and shredded parmesan cheese!

Even my non-squash likers like it!

MaryBeth said...

YUMM-O

NuKiwi said...

Here's a secret to peeling/deseeding pumpkin & squash...hack it into chunks & put them into a microwavable bowl with a cup of water or so...just enough to steam. Cover with saran wrap and nuke it for 5-7 minutes or until it starts to soften up. Now peeling and deseeding is easy peasy! (Just don't burn yourself!)

Also, it will take less baking time since it's half cooked already!

Hugs!

Kevin said...

Roasted butternut squash is one of my favorites. There are so many ways that you can dress them up.

~RED~ said...

We had this for Easter.. i just loveeeeeeeee.. i will eat it all times of the year!

Anonymous said...

Everything tastes better roasted. And it's the easiest way to cook and clean up if you use the non stick foil. Saw Tyler on the cooking show using a veggie peeler to peel butternut squash--works pretty good but the microwave idea might be better.

Anonymous said...

They serve butternut squash a lot this time of year at my company's cafeteria; both roasted as well as in a butternut vegetable chili that's awesome...sweet and spicy. love it! I cut my butternut squash lenthwise into quarters and peeled it with my goodgrips vegetable peeler -- no problemo.

Anonymous said...

I also tried adding some sage with the rosemary. and at the end put some goat cheese with asiago cheese and roast for a moment until cheese melts

Anonymous said...

It was wonderful! Thanks for the recipe and I did cut my finger. It was worth it though.

countrymice said...

Love the recipe, hate the peeling, so I tried something new-put the whole butternut squash in the microwave for 3-4 minutes, let cool, and magic! the peel is soft enough to peel easily without cooking the flesh.

Anonymous said...

Delish recipe!

Also, sorry to hear of the loss of your fur baby. Hope your heart continues to heal.

generic cialis said...

Hello, I do not agree with the previous commentator - not so simple

Cleo Pascal said...

I'm not exactly sure if this was the recipe my mom made for me when I was still a kid. I'll show this to her then! I'm about to partake in a holistic health and healing diet, so this should be a good meal before eating raw, whole foods!

I just hope though that natural health and healing have something to do with good foods, too!

Angie said...

Hello! I found your recipe last night and made your recipe. It was simple and delicious! Thank you for sharing!

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