Roasted Butternut Squash
Hey there, food enthusiasts! Today, I'm excited to share with you a simple yet delectable recipe that will elevate your autumn dining experience: Roasted Butternut Squash. As an experienced chef and passionate food blogger, I can assure you that this dish will be a showstopper on your table. So, let's dive right in and discover the magic of Roasted Butternut Squash!
Equipment
- oven
Ingredients
- 2 butternut squash
- olive oil just enough to coat the pan and squash
- 2 pats of salted butter
- 1 dash salt
Instructions
- Preheat oven to 350F.
- First cut the ends off of the squash, then cut lengthwise and scoop out the seeds and rinse. Rub the underside--non-skinned side with olive oil. Roast for 30-40 Minutes.
- Once cool--peel, chop, smash with 2 pats of butter and a dash of salt.
- Chop peeled squash, add to a mixing bowl with 2 pats of butter and a dash of salt.
Video
Notes
When it comes to Roasted Butternut Squash, choosing the right squash is key. Look for a squash that feels heavy for its size, with a firm exterior and a deep orange hue. This ensures a sweet, creamy flesh that caramelizes beautifully during roasting.