Roasted Butternut Squash

"I sometimes pair this with Roasted Herb Chicken."
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by lil sis photo by lil sis
photo by PanNan photo by PanNan
Ready In:
35mins
Ingredients:
2
Serves:
2
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ingredients

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directions

  • Wash, halve and seed the squash.
  • Bake the squash halves at about 200 degrees centigrade.
  • I normally overbake them (blisters appearing) as it caramelise it a little.
  • Roast for about 20- 30 mins.
  • When the squash is done, put as much margarine or butter you would like and enjoy!

Questions & Replies

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  1. Gina S.
    can you add cinnamon as a spice to it? and did you scoop out the one solid end?
     
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Reviews

  1. PanNan
    I've never had butternut squash before and decided to choose a simple recipe for my first taste. After 30 minutes I added butter and let it melt, then I sprinkled on a little nutmeg, and some brown sugar. It carmelized so beautifully, was perfectly cooked, and tasted delicious.
     
  2. Studentchef
    This was really good, not to mention simple. Since I did use a large butternut squash, I had to roast it for a full 30 minutes. Since some one gave me a small portion of apple butter as a gift, I used that to spread on the squash, and it was so good! Definetely a good combination!
     
  3. CindiJ
    This is the first time I've roasted a butternut squash without using butter & brown sugar. What a huge difference it made. I absolutely loved this plain! I did season lightly with salt & pepper and enjoyed it immensely. Thanks Vel for a great "new" way for me to enjoy squash!
     
  4. Wish I Could Cook
    This is a great and easy way to make squash. I usually cook the squash whole for about 30 minutes to soften it to make it easy to peel (can do this a day ahead). Then I cut the squash into cubes, toss in a bowl with olive oil, salt and sage. Roast in a thin layer for about 35-45 minutes until the squash is super tender and starting to brown on the tops. Then enjoy!
     
  5. A Messy Cook
    This is a good method, but needs a little longer than 30 minutes for the squash to get soft enough for my liking :) I brushed it with olive oil and sprinkled on some cracked pepper, salt, and freshly grated nutmeg.
     
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RECIPE SUBMITTED BY

Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. http://www.recipezaar.com/members/home/123897/Backtattoos.jpg The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
 
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