Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, roasted butternut squash. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. I removed the skin of the squash and then cubed it. Place butternut squash halves on a large baking sheet flesh side up. Before opening your oven, you may want to rethink your method for roasting this great fall vegetable.
Roasted Butternut Squash is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Roasted Butternut Squash is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook roasted butternut squash using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Roasted Butternut Squash:
- Prepare 2 medium Butternut Squash
- Take 1/3 stick Unsalted butter
- Prepare 1/4 tsp pure vanilla extract
- Get 1 Salt and pepper to taste
- Make ready 3 tbsp light brown sugar
Or to freeze diced cooked butternut squash, spread it out on a parchment-covered baking sheet in an even layer (no overlapping). Using a large, sturdy knife to cut ends from the butternut squash. Use a vegetable peeler to slice the skin from the butternut squash by holding one end of the squash with one hand and slicing with the vegetable peeler in the other.; Cut the squash in half lengthwise. This is my favorite way to eat butternut squash - A pat of butter or coconut oil, sprinkles of cinnamon and sea salt, and you have a healthy and delicious dessert or side!
Instructions to make Roasted Butternut Squash:
- Preheat oven to 450°F. Line 2 baking trays with Parchment paper… Do not use foil or cooking spray, the squash will burn
- The fun part…: Peel both squash with a good, strong and sharp knife and remove seeds and seed pulp. Cube squash in chunks no larger than an inch. Too big and it won't cook well, too small and it may burn. Generally I cut them into 3/4 inch cubes roughly. season lightly with salt and pepper. Put these in a large bowl for the next steps
- in microve safe measuring glass, combine butter, brown sugar and vanilla extract and heat until butter is melted. You may also substitute pure maple syrup for the brown sugar, which is also very tasty
- Pour butter mixtuire over the cubed squash, and stir until evenly covered, then pour onto the lined baking trays
- Bake at 450 for 45 minutes, turning the squash occassionally until the squash is very tender begins to carmelize. The carmelization is absolutely key here. Don't be afraid to extend the baking time to achieve it if necessary
- Place in a serving dish and wait for the accolades.
Use a vegetable peeler to slice the skin from the butternut squash by holding one end of the squash with one hand and slicing with the vegetable peeler in the other.; Cut the squash in half lengthwise. This is my favorite way to eat butternut squash - A pat of butter or coconut oil, sprinkles of cinnamon and sea salt, and you have a healthy and delicious dessert or side! I know this is a very simple recipe, but it's something I've been enjoying immensely lately, so I wanted to share! Halve squash lengthwise; remove and discard seeds. About this Roasted Butternut Squash Recipe This roasted butternut squash recipe is ballgown-worthy flavor for yoga pants level of effort.
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