First and most importantly, I want to say that I hope anyone and everyone effected by the storm is safe. As I watch the storm from afar I can’t even imagine how horrible it is to go through something like that. It is just devastating..my thoughts are with everyone. This is a time we all have to come together- whether it is donating or volunteering from afar or helping a neighbor that was effected by the storm.
Today I wanted to share a quick and easy way to roast butternut squash (and the seeds). A lot of people love butternut squash, and I am one of them!
It’s got that sweet, delicious taste that works in so many dishes. In the past I had always peeled my butternut squash and boiled it in order to cook it. I found the whole peeling part really ANNOYING! When I made butternut squash soup I discovered Greedy Gourmet’s butternut squash soup recipe where she roasted her butternut squash for her soup. I tried it and haven’t looked back since.
It is easier and so much tastier. When the squash roasts the flavors are enhanced (especially if you add a little spice to it). Here is a quick tutorial on how to roast butternut squash. Be sure to save the seeds because they are a great snack and I will tell you a quick and easy way to roast those as well.
Preheat the oven to 400 degrees and start by cutting the butternut squash in half.
Use a spoon to scrape out the seeds and the guts (if you want to roast the seeds set them aside- I will also share a quick and easy way to roast them, perfect for snacking!). Put the squash on a baking sheet lined with foil.
Once you have both sides cleaned out drop about ¼ teaspoon margarine (or skip margarine and drizzle olive oil over the squash instead) in each opening of the squash.
Lightly sprinkle each with sea salt and any spices you might want. (I tried nutmeg in this recipe and it was good but I actually don’t mind just plain sea salt. I think butternut squash is so sweet and tasty on its own that is really doesn’t need much help with flavor. Other spices you could try are rosemary, cinnamon or basil. Whatever you fancy!)
Place the baking sheet in the oven for 25 minutes then remove from the oven and brush the melted butter along the entire inside of each squash which will also mix in with the spice or salt that you chose.
Return the pan back in the oven and bake for another 15 minutes. Remove from the oven and let cool for a few minutes. Use tongs and a knife or spoon to remove the squash from the skin.
It should be soft enough that it comes off easily, if it isn’t cook longer. Place in a dish and serve. It’s that easy, healthy and SOOOO good.
Roasted Butternut Squash Seeds
When I was a child and my sisters and I each carved our own pumpkin we saved the seeds for roasting. I grew to love them! The crunch, with a little hint of saltiness. SOOOO good. I have not had butternut squash seeds roasted but it makes sense that you should be able to do the same thing with them as you do with pumpkin seeds. After doing a little research I came across this post from Jill at Simply Recipes and I was right- you can roast them and they are just as good.
In my last post I roasted a butternut squash and had you save the seeds for roasting. Here’s a quick and easy way to roast them and have a delicious snack for later. My husband never had roasted pumpkin seeds or butternut squash seeds for that matter. Verdict? He loved them!
First turn the oven back down to 300 degrees. When I removed the seeds from the squash I put them in a colander and rinsed them.
Then I removed the seeds from the stringy stuff (not sure what that is called?!) and set the seeds in a separate bowl. After I had the seeds cleaned I laid them on a paper towel and laid another towel over them to dry for about 10 minutes (some of the seeds will stick to the top of the towel so you will have to work at removing them).
I then used the same baking sheet with foil and spread the seeds on the sheet and lightly sprinkled sea salt on them.
I think I did a little too much salt–next time I would do just a tad less.
Throw them in the oven and roast for about 5 minutes, stir around and continuing roasting for another 4-5 minutes (don’t let them burn, but you do want some crunch!). Remove from the oven and let them cool slightly. Transfer the seeds to a serving dish and enjoy. It is that simple!