Baked Butternut Squash (2024)

FAQs

Should you roast butternut squash face up or down? ›

I personally prefer to roast my butternut squash with the cut-side-up. In my opinion, roasting it cut-side-up allows for the butternut squash to caramelize, rather than just steam and cook.

You don't have to peel it before roasting. That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven.

How does Gordon Ramsay cook butternut squash? He first tosses the butternut squash in oil, maple syrup, salt, and pepper and then cooks it in the oven at 400°F for about 25 minutes.

Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.

Food Safety and Storage

Scrub winter squash with a vegetable brush under cool running water before cooking or cutting. Do not use soap. Do not wash squash before storing. Keep squash away from raw meat and meat juices to prevent cross-contamination.

Cook at 400 degrees — hot — until the squash releases its juices and they are bubbly and brown around the edges. This is a sign that the sugars in the squash have caramelized and its flavor concentrated.

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

For a medium sized squash, I'd recommend 1 to 2 tablespoons oil, ¼ -½ teaspoon salt, and ⅛ -¼ teaspoon black pepper. Make sure all of the squash is coated with oil. Place in oven and roast for 25 to 30 minutes, stirring once, or until squash is golden brown and fork tender. Don't overcook it or it will get mushy.

No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender. Use for creamy butternut squash soup, ravioli filling and incredible muffins!

Is butternut squash healthy? ›

Butternut squash offers nutritional values like vitamin A, potassium, and fiber. Health benefits of this winter squash include managing high blood pressure, preventing asthma, and promoting healthy skin and hair. Contrary to the name, winter squash is grown in the summer and harvested in the fall.

Preheat the oven to 425 degrees F. Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.

The key to avoiding watery butternut squash is to roast it rather than steam it. Steaming butternut squash causes the vegetable to absorb more water and doesn't impart much flavor. Roasting the squash prevents this and caramelizes the vegetable's natural sugars, adding another layer of flavor to your dish.

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.

To begin, cut off the top stem and bottom end of your squash and discard. Then cut the squash in half where the small, cylinder shape and round, bulb-shape meet. Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it's edible when roasted!

Steaming, boiling, microwaving, and pressure cooking are quick moist-heat ways to soften the flesh of this winter squash. These methods don't add much flavor, but they are great for soups and purees. Personally, roasting tastes the best.

Curing helps to harden the skin of winter squash and can even aid in healing minor wounds. Proper curing will improve the shelf life of winter squash too. If the weather conditions are right, you may cure your squash in the field for 7–10 days after cutting off the vine. Look for dry, warm days at 70–80°F.