I love the slightly sweet taste and creamy texture of roasted butternut squash, but they are so hard! Personally, I don’t have the hand strength to peel, cut and dice a butternut squash. So what to do?
After a bit of trial and error, I’ve discovered the following technique which makes processing a butternut squash manageable, and results in a sweet, creamy dish that can be used is so many way! Enjoy it as a side dish in place of sweet potatoes, or a sauce in place of apple sauce. It can also stand in for pumpkin pie filling. Or you can add it to your chili to thicken it while simultaneously adding a touch of sweetness.
Its as easy as this…
Starting with two medium butternut squashes, I wash them and then use a large knife to cut a slit (a few inches long) in each squash. Then I microwave the squashes separately for 2 minutes each. Microwaving them will slightly soften the squashes and the slit allows any steam generated to escape. After removing the squashes from the microwave (be careful, they will be hot), I cut them in half lengthwise.
On a sheet pan, lined with parchment paper, I coat the cut sides of the squash halves with olive oil, salt and pepper. Then I place the squash halves cut side down and roast them for 40-50 minutes (depending on how big they are, you should be able to puncture the skin easily with a knife when they are done).
From there, I scoop/scrape the flesh into a mixing bowl. You can stop here, or if you prefer you can add a few tablespoons of Fourth and Heart ghee, some salt and pepper and use an immersion blender to puree it!
Or get real creative and add cinnamon or curry powder. You do you!
- Two medium butternut squashes
- 2 Tbs olive oil
- Salt
- Pepper
- Ghee
- Pre-heat oven to 400 F
- Wash the squashes, and then with a large knife cut a slit (a few inches long) in each squash.
- Microwave the squashes separately for 2 minutes each. Microwaving them will slightly soften the squashes and the slit allows any steam generated to escape.
- After removing the squashes from the microwave (be careful, they will be hot), cut them in half lengthwise.
- On a sheet pan, lined with parchment paper, coat the cut sides of the squash halves with olive oil, salt and pepper.
- Place the squash halves cut side down and roast them for 40-50 minutes (depending on how big they are, you should be able to puncture the skin easily with a knife when they are done).
- Scrape flesh into a bowl and serve.