Baked butternut squash is hearty and naturally sweet that doesn’t require much to taste fantastic. In this recipe, we season the squash with a bit of butter, brown sugar, cinnamon and nutmeg. Trust that this is all it needs to achieve rich flavor. You can serve this roasted squash as a side or main dish or puree it and put it in soups, stews and pastas. Here’s how to bake butternut squash.<\/p>\n
Preheat the oven to 350\u00b0F. Mix the seasoning ingredients. Halve the squash lengthwise and remove and discard the seeds. Place the squash in an 11×7-inch baking dish coated with cooking spray. Brush with the melted butter and sprinkle with seasonings.<\/p>\n
Editor’s Tip<\/em>: Save the seeds for a tasty snack. Rinse them in cold water and drain them and pat dry; toss with olive oil, salt and pepper and roast them in the oven until golden brown.<\/p>\n
Place 2 teaspoons of brown sugar in the cavity of each half. Sprinkle with the remaining brown sugar over cut surfaces.<\/p>\n
Bake for 40 minutes and ensure its covered. Uncover and bake until squash is tender, about another 20 minutes.<\/p>\n
Editor’s Tip<\/em>: Your squash is done when a fork pierces the flesh easily.<\/p>\n
Store any leftover squash in an airtight container in the refrigerator. Leftover baked butternut squash is the perfect addition to pasta<\/a>, risotto, grain bowls and soups<\/a>.<\/p>\n
Yes, though the best way to freeze baked butternut squash is to puree it first. Once you’ve pureed the squash, place it on a cookie sheet and freeze it for at least an hour. Then, transfer the frozen squash to an airtight container or freezer bag and stick it in the freezer.<\/p>\n
No, roasting is best with the skin on. The skin will become melt-in-your-mouth tender when baked in the oven for long enough.<\/p>\n
Roasting the butternut squash in half without cutting it up further allows for a more concentrated flavor (and not to mention, less prep). Chopping it does require more prep but you don’t have to cook it as long. The pieces get nicely caramelized in the oven.<\/p>\n
Baked butternut squash makes for a delicious entree for non-meat eaters at holiday meals. If you’re eating this squash for a non-holiday meal we’d recommend pairing it with braised mushrooms, a spinach salad<\/a> and crusty bread. Other good options for side dishes are roasted green beans or broccoli, au gratin potatoes<\/a> and bean salad<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"