The shell of the butternut squash is used to serve the filling. This works well as both a vegetarian main course and as a side dish to grilled or roasted meat or fish. This can be prepared up to 1 day ahead, then placed in a hot oven and cooked when you're ready to serve. Transfer the butternut squash rounds to a lightly oiled baking pan. Cut the squash in eight slices crosswise, about 1/2 inch thick. Cut the neck off of the butternut squash and keep the base for another use.
#Roasted butternut squash recipe skin#
Speak to your local greengrocer when you buy your butternut squash and they can recommend seasonal vegetables to serve alongside it. Easy Roasted Butternut Squash Preheat oven to 400 degrees Fahrenheit Use a fork to prick holes in the skin of the butternut squash. To make the butternut squash rounds: Preheat your oven to 425✯ (210✬). To roast without the peeling, halve your squash lengthwise and. Arrange the squash in an even layer (no overlapping) on a large baking sheet. Drizzle the diced squash with a tablespoon or two of oil, then toss until evenly coated. Peel and cut the butternut squash into your desired size of cubes.
#Roasted butternut squash recipe how to#
It's a well-balanced dish with lots of texture and you can switch it up once you've made it a few times and decided what works for you. Directions WATCH Watch how to make this recipe. Roasting Butternut Squash Halves You can roast butternut squash halves with its peel or without. To Make Roasted Butternut Squash Cubes: Cut the squash. Coat a shallow roasting pan or baking sheet with cooking spray, olive oil or butter.
You'll need a hot oven to get the right texture – it's a bit like making a loaded baked potato skin but the difference is, there's only a short window in the year when you can enjoy this lovely roast butternut squash so make the most of it! Preheat the oven to 425 degrees Fahrenheit. For the vegans out there, leave out the feta or replace it with a dairy-free alternative to enjoy this warming, seasonal dish. Fill a large bowl or rimmed plate with water and place the squash halves into it. Then, use a spoon to scoop out the seeds. Using a sharp knife, carefully slice your squash lengthwise. This delicious vegetarian dish is one of our favourite butternut squash recipes, and one of our favourite autumn recipes full stop. 1 medium butternut squash 2 tablespoon olive oil ½ teaspoon each, salt & pepper (to taste) Instructions To get started, preheat your oven to 400☏ (205☌).
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