Eating for the Season – Roasted Butternut Squash

Hi, I’m Maureen and I like butternut squash.  A lot.  If there was a Butternut Squash Anonymous group, I would totally join it.

Now that we’ve got my deep, dark secret out of the way, let me share with you how tasty this humble squash can be!  I love to eat what’s in season.  Firstly, you know it’s fresh and hasn’t traveled 3,502 miles to get to your table.  Second, it’s cheap.  We are so on the budget in our house.  I not only count the change in our pockets but the lint as well.  Third, it’s ridiculously easy to prepare.  So easy a monkey could do it!  There are several variations for roasting butternut squash…  Here are two recipes – one savory & one sweet.  A word of caution though:  I felt as though I was taking my life in my hands when peeling the butternut squash.  The skin is like Fort Knox.  I used a chef’s knife and almost lost a few fingers.  After some research, I realized there is a contraption that makes squash peeling so much easier and safer (duh, why didn’t I think of that?).

gluten free butternut squash

Roasted Butternut Squash with Fresh Garlic

  • 1 large butternut squash
  • fresh garlic cloves
  • olive oil
  • salt & pepper

Preheat oven to 400 degrees.  Slice approximately one inch from the top and bottom of the squash.  Discard these slices.  (Carefully) peel the butternut squash removing all outer skin.  Slice squash in half and remove the seeds & membrane.  Discard seeds/membrane.  Cut squash into one inch cubes.  Add squash to a 9 x 13 inch baking dish.  Season with salt & pepper and as many smashed garlic cloves as you prefer.  Drizzle with olive oil and toss to coat.  Bake approximately 30 minutes.  I like my squash mushy so I tend to bake it a bit longer.

Roasted Butternut Squash with Brown Sugar & Cinnamon

  • 1 large butternut squash
  • 1 tsp cinnamon
  • 1 tbsp dark brown sugar
  • olive oil

Preheat oven to 400 degrees.  Slice approximately one inch from the top and bottom of the squash.  Discard these slices.  (Carefully) peel the butternut squash.  Slice squash in half and remove the seeds & membrane.  Discard seeds/membranes.  Cut squash into one inch cubes.  Add squash to a 9 x 13 inch baking dish along with cinnamon and dark brown sugar.  Drizzle with olive oil and toss to coat.  Bake approximately 30 minutes.

Here’s an awesome and time saving tip:  peel and cut up several butternut squash and store in a airtight container in your fridge.  Prep work for future dishes is done & the squash will stay fresh for several days.

3 Comments

  1. Your last few recipes are making me so excited for fall, which is getting off to a slow start in NJ. Thanks for sharing!

  2. I love butternut squash too, maybe we could join the group together 🙂 LOL My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-fridays-recipe-party-2/
    Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the “glutenfree bloggers” tab on our blog! Thanks, Cindy 🙂

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