I scooped the squash out with a spoon, added butter, salt & pepper, mashed it and served it on Thanksgiving. To remedy that, sear the torn or cut pieces in a pan, like Claire Saffitz does in the recipe below, and then top the cooked squash with crumbled cheese, green sauce, crispy beans, other roasted or pickled vegetables, or anything else that sounds good to you. You may notice that we didn’t use salt. wikiHow marks an article as reader-approved once it receives enough positive feedback. Almost like cooking bone-in chicken, pork, or beef, roasting with the seeds in seems to produce more flavor. Wait several minutes after pulling the squash out of the oven before handling it. Salt will coax more flavor, even if you’re using your squash for a preparation leaning more toward sweet. Scoop the seeds and pulp out of the cavity. The salt and pepper add a nice dimension to the flavor that was just perfect. Loved it! Place butternut squash halves on a large baking sheet flesh side up. How did butternut squash become the most-cooked squash in America? Learn to use Zoom in this beginner-friendly course. Thanks to all authors for creating a page that has been read 477,537 times. Once you cut butternut squash down its long center, its symmetrical sides will fall free, showing bright orange. Want more of our favorite butternut squash recipes? Once your skin-on butternut squash has cooked, the skin should peel away with relative ease. Small squashes may only need to cook for 45 minutes, larger ones may need to go as long as an hour and twenty minutes. You can also serve the squash without mashing it. It came out delicious. Cut the squash in half from top to bottom. Add some cheese and continue to bake uncovered until the squash is tender and the cheese is bubbling and browned. For every 4 cups of mashed squash, add 1 c. evap milk, dash of salt, and 2 eggs and 2 TB flour. Just cut the butternut squash into planks or cubes, toss with oil, salt, and whatever spices you like, and then roast at 450°F for 20 to 30 minutes. Ruth. Carve your squash into slices and serve with a drizzle of tahini sauce. Given butternut squash’s seasonal ties and deep roots in American agriculture, spending an extra few dollars at the farmers’ market is the best roasting head-start and final seasoning you’ll find. Add comma separated list of ingredients to include in recipe. There are many approaches, and many add extra time and work.

Thanks for a great, simple recipe! Very versatile, it can be mashed, pureed for soups or breads, or eaten right out of the shells.

How much water do you put in the pan? Monitor the squash closely. You can either roast butternut squash in its skin, halved, or cut into wedges. We just ate the squash out of the skins. I have been making squash similar to this recipe for some years and the family likes it a lot. But because bigger pieces of squash roast so well, you can skip slicing into even these shapes.

This not only helps steam to escape, but it lets some of the butter melt and drip down inside the meat. Leave a comment below…, Subscription offer: save 44% and receive a brand-new cookbook. Thank you! Usually I bake it with the cut side up and coat it with butter and a light coat of brown sugar. Ruth. Made with products you probably have on hand. Larger squashes may take up to an hour and twenty minutes. Just add an inch of water.

Roast 50 to 60 minutes, until flesh is fork-tender. My mother used to fix it similarly, and is the method I prefer, even if making it for squash braided yeast bread. Honestly, you could use any of the methods above to cook butternut squash for soup. Today, we’re sharing a one-cut butternut squash roasting method. bake butternut squash, roast butternut squash. https://www.realsimple.com/.../how-to-roast-butternut-squash

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