Roasted Butternut Squash

Roasted butternut squash with bold orange flesh with sweet crispy caramelized edges is definitely a delicious treat. 

I have always loved butternut squash because it reminds me of Calabasa squash or West Indian pumpkin, as a matter of fact, I often substitute it for butternut squash in recipes. Check out Black Bean And Butternut Squash Stew, Butternut Squash Coconut Curry, and Autumn Squash Soup.

Roasted Butternut Squash Benefits

Want to add color and lots of healthy nutrients to your meals? Butternut squash is low in calories,  contains a good source of vitamins, minerals, fiber, and antioxidants.

It is high in Vitamin A, C, and also contains a good source of Vitamin E, Vitamin B1. B3, B6, magnesium, potassium, manganese, and folate. 

Butternut squash pairs well with both sweet and savory dishes. For instance, you can:

• Substitute the potato in your recipes with butternut squash.
• Mash butternut squash like you would potato for lower calories than traditional mashed potatoes.
• Add roasted cubed butternut squash to your salads.
• Substitute butternut squash for rice in your rice bowls.
• Toss butternut squash cubes with cumin, smoked paprika, salt, and roast. Add as a taco filling.
• Puree roasted butternut squash and add to soups.
• Add extra moisture to your baked goods by adding pureed butternut squash.
• Add butternut squash chunks to stews, and curries.

Check out the video on How To Peel And Chop Butternut Squash

How To Roast Butternut Squash?

1. Place butternut squash on a cutting board,  cut off both ends and discard. This will help to stabilize your squash when standing on the base.
2. Usually, I make a long cut down the middle with a sharp knife if I’m only using one half of the butternut squash. I then place the other half in a container and refrigerate for later.
3. Hold the squash in one hand, using a vegetable peeler in the other, make long downward strokes just beneath the skin of the squash to remove the skin.
4. Using a spoon remove the seeds and the membrane lining the cavity.
5. Lay the squash down on the cutting board, cut slices, then cubes.
6. Place cubes on a prepared cooking sheet lined with parchment paper or sprayed with oil.
7. Spray with oil and roast in a preheated baking sheet at 400 degrees Fahrenheit for 40 minutes, may take longer depending on the sizes.

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