I bought a butternut squash intending to tackle risotto for the first time using a recipe posted by My Family Table, link below. When I purchased the squash, I forgot to buy another one of the ingredients for the recipe, so my first risotto would have to wait. I decided to roast the squash according to the risotto recipe. Knowing how much I enjoy baked sweet potato, I was sure I would like roasted butternut squash. I used only half of this huge squash.
Cut the butternut squash into cubes. This is not easy to do unless you follow directions which I found at Simply Recipes. I have included this link below, also. There is nothing quite as awful as peeling a butternut squash. This “how to” will make it easy. I didn’t have the fancy peeler, so I peeled the pieces after cutting the squash into small pieces. I chopped up and peeled the squash quickly.
Next I put the squash cubes in a plastic freezer bag and dribbled some olive oil into the bag, sealed it, and shook it until the cubes were coated. If you have a better method for coating the cubes with oil, please share it. This method worked well.
Spread the cubes on a baking sheet. Salt and pepper to taste. Sprinkle with a little sugar to help brown/caramelize the squash. Bake at 450 degrees Fahrenheit for 15 to 25 minutes checking for perfectly roasted cubes.
What could be easier than this? The roasted squash, succulent and sweet, was a delicious side dish for our meal.
My Family Table (risotto recipe with cubed butternut squash)
Simply Recipes – How to Cut Up Butternut Squash
My thanks to My Family Table for a simple way of roasting butternut squash. I may yet try risotto for the first time. I also thank Simply Recipes for showing me the safe way to cut up and peel a butternut squash.