Roasting butternut squash is a deliciously simple method to let this veggie’s sweetness shine through!
Butternut squash is known for its orange color and delightful nutty taste. Surprisingly, it falls under the winter squash category despite being harvested in autumn. This versatile vegetable boasts a history and some quirky traits that add to its charm. Its roots are in Central and South America, and it has been a staple for generations. Native Americans cherished it not only for its flavor but also for its long storage life, which ensured sustenance during the colder months.
One fascinating aspect of butternut squash is its shape, which resembles a bell featuring a bottom and slender neck. This unique shape isn’t just visually appealing; it also provides more edible portions. When it comes to the seeds, don’t discard them. Roasted butternut squash seeds make for a nutritious snack loaded with protein and healthy fats.
In this recipe, the heat of the oven works its magic. The outer edges brown, forming a slightly crispy crust that reveals a sweet center. Butternut squash has a way of blending sweetness and savory flavors. On a personal note, toasted butternut squash reminds me of my childhood. Mom made it all the time. It’s one of those recipes that brings a tangible happiness to my meal, adding a touch of warmth and nostalgia to the dining experience.
Is Roasted Whole Butternut Squash Healthy?
Butternut squash is rich in vitamins A and C, which are excellent for boosting your immune system and maintaining healthy skin. Squash gets its beautiful orange color from beta carotene, a precursor to vitamin A that supports eye health and vision.
If that weren’t enough, butternut squash is a source of fiber, promoting digestive health and regularity. Its low-calorie content makes it an excellent choice for those mindful of their weight and looking to maintain a balanced diet. Additionally, the antioxidants found in butternut squash help fight inflammation and safeguard against illnesses. It’s the perfect food for several vegan, gluten-free, dairy-free, and paleo diets.
Is all squash the same?
Not all squashes are created equal, and there are a few reasons why people prefer to roast butternut squash over other types.
Summer squashes like zucchini and yellow squash are tender and cook quickly. However, their texture isn’t “meaty” like the butternut. Winter squashes include acorn, spaghetti squash, and butternut squash. Each type has its appeal and culinary uses.
What sets butternut squash apart is its versatility and rich buttery taste. Its natural sweetness makes it ideal for both meals and desserts. Whether you roast it, blend it into soups, or incorporate it into pies and casseroles, butternut squash’s smooth texture and natural sweetness always stand out.
INGREDIENTS
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 teaspoon sea salt
INSTRUCTIONS
Preheat
Get the oven ready at 400°F.
Prepare
Halve the squash, remove seeds, and season.
Roast
Cook until tender, then enjoy.
Devour!
FAQs & Tips
Store leftover butternut squash in an airtight container or zip-top food storage bag in the refrigerator for up to five days. You can also freeze your roasted squash for up to six months. The texture may change a little when frozen, but if you place it in the oven to reheat at 350° Fahrenheit for 10 to 12 minutes, it should bounce back to its creamy texture.
Sure! If you want to spice up your butternut squash with more than salt and pepper, please do so. Butternut squash is a bit savory and sweet, so anything goes. Rosemary, thyme, nutmeg, and cinnamon are all great options. Sprinkle any seasoning you like onto the squash’s meat before roasting.
No one wants to bite into a hard squash that isn’t done or a mushy squash that is overdone. I like to give mine the fork test. If you think your squash may be through roasting, pull it out of the oven and poke it with a fork. If it’s still hard, your squash needs to cook longer. If the flesh feels soft, like you can stick your fork into it, it’s ready to eat! Checking the squash is essential to avoid getting under-done or overdone results.
Serving Suggestions
Have fun with your roasted butternut squash. It is useful for so many things! You can enjoy it as a meal or side dish, or save butternut squash to add to other meals and desserts. I like to save mine for vegan butternut squash pie and butternut squash bread. Or top your butternut squash with indulgent treats to create a dessert. Think marshmallows, brown sugar, or caramel sauce. It’s also great chopped up in a salad, such as a grilled vegetable salad or broccoli cashew salad.
Pair roasted butternut squash with paleo meatloaf for a healthy meal, or try it alongside lemon chicken. I love it with fish, such as grilled tilapia or baked cod. The options are endless.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Instructions
-
Preheat the oven to 400°F.
-
Slice the butternut squash in half lengthwise and scoop out the seeds.
-
Place the squash halves cut-side up on a baking sheet.
-
Drizzle olive oil over the cut surfaces of the squash and sprinkle evenly with sea salt.
-
Roast in the preheated oven until the squash is tender and can be easily pierced with a fork, about 45-50 minutes.
-
Remove from the oven, let cool slightly, and serve as desired.
Nutrition Info:
Calories: 115kcal (6%) Carbohydrates: 22g (7%) Protein: 2g (4%) Fat: 4g (6%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 0.4g Monounsaturated Fat: 3g Sodium: 589mg (26%) Potassium: 660mg (19%) Fiber: 4g (17%) Sugar: 4g (4%) Vitamin A: 19931IU (399%) Vitamin C: 39mg (47%) Calcium: 90mg (9%) Iron: 1mg (6%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
