Roasted Butternut Squash
This is a basic recipe that can serve as a component of many meals. Just serve it as a side dish, or use it as a component to casseroles, lasagna, and vegetable mixes in my shepherd’s pie variations. Cutting up hard squash can be dangerous, as the knife can slip off the hard surface, which presents a safety hazard. I peel the butternut first, making it even more challenging as it becomes slippery. Be vigilant when cutting pumpkins, squash, and melons. One slipped blade could result in one missing finger - or perhaps just a bit of the finger chopped off, or a gruesome stab wound - you get my point by now, I assume? Be careful with knives.
Ingredients
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees.
- Peel, seed, and chop the butternut into 1-inch dice. Put the cubes into a large mixing bowl, and toss with the olive oil, salt, and pepper. I like to roast the squash on a nonstick silicon matt with some room between each piece. You may need to use two baking sheets. (If the squash is too close as it cooks and releases moisture, it will steam rather than roast.)
- Roast at 375 degrees until slightly golden and tender throughout – about ½ hour. This can be done a day or two in advance. Reheat in the microwave or briefly in a 350-degree oven to serve.