What’s not to love about butternut squash?
It’s cheap, healthy, and tasty.
Butternut squash, a winter squash and cousin of the pumpkin, is abundant now. Its sweet and nutty flavor reaches a peak when ripe and is accentuated by roasting. Nutritionally, butternut squash is a great source of vitamin A (orange flesh means cartenoids) and vitamin E. It is also a good source of fiber and potassium, so sorely lacking in most people’s diet.
But preparing it may seem a bit daunting to some of you, so here is a really easy recipe.
- 1 butternut squash
- 2 Tbsp olive oil
- 1/4 tsp salt
- 1 tsp sugar (optional)
- Chef’s knife (not a must, see below)
- Spoon – for scraping out the seeds
- Baking dish and cover
- Basting brush (optional)
- Preheat oven to high (400 degrees Fahrenheit).
- Wash the butternut squash and dry it off.
- Carefully halve it with your chef’s knife. If it is too scary, or too difficult, you can microwave the squash on high heat for 5 minutes to soften it up, then try again and use a smaller knife.
- Use a spoon to scoop and scrape out the seeds.
- Place the two halves in the baking dish
- Drizzle olive oil on each half. Use the basting brush (or your finger) to evenly spread the oil.
- sprinkle salt and sugar on top.
- Cover baking dish and place in oven.
- Come back in 25 minutes. Remove cover and turn heat setting to roast (or 450 degrees).
- Come back in 3 minutes and remove from oven.