So, um, this is awkward. But how did I miss this easy-easy-EASY way to roast a butternut squash? For six years now, I've been writing about easy ways to cook vegetables and somehow, some-crazy-how, I missed this.
Except – I didn't. I actually roasted a whole squash, whole, almost exactly five years ago when making Rutabaga & Butternut Squash Purée. I even remarked upon it. But then, days, weeks, months and even years passed. When I remade the purée last week, there was the recipe. (Ha! As if something this simple can even be called a recipe. Let's call it a "technique".)
So I didn't miss the recipe aka technique, I plain forgot. Blame it being the end of the season and the summer's excitement about green beans, I think it was in 2006, some vegetable anyhow. But now, now, NOW I remember though I'm worried, really, because it's kinda late in the season again. So I'm going to count on you guys, YOU, to remember and try this really soon so none of us, ever, forget, again. (And just so there's no forgetting, here's how to cook a whole spaghetti squash too. And How to Cut, Peel & Cube a Butternut Squash and Keep All Ten Fingers.)
HOW TO ROAST A WHOLE BUTTERNUT SQUASH
Time to table: about 90 minutes
1 butternut squash, washed under running water
Turn the oven to 425F. There's no need to wait for the oven to preheat, put the squash on a baking sheet or in an oven-safe pan of some sort and put it straight in. Wait awhile, the house is going to start smelling really really good. (You might want to rustle up some snacks because the cowboy and cowkids are gonna be hungry.) A medium-size squash, less than two pounds, took an even 90 minutes, a larger one might take longer.
That's it. Really! That is IT! Well, okay, so you also need to slice it open and scoop out the seeds and peel off the skin. Then that's it!
YIELDS (MY OWN EXPERIENCE, YOURS MAY VARY)
18oz butternut squash yields 9oz roasted squash
34oz butternut squash yields 19oz
44oz butternut squash yields 24oz
7oz = 1 cup packed cooked squash
This means that, roughly, a two-pound squash will yield one pound of cooked squash. Good to know!
ALANNA's TIPS & KITCHEN NOTES
Do use a baking sheet or something to protect your oven, some times the squash oozes a bit of sugary juice.
Nope, I didn't prick the squash before roasting. And I've done it
While you're roasting one, roast two or three. The Recipe Box for winter squash recipes is filled with squash recipes that call for cooked squash. They're marked with this little icon, , cool, eh?
I haven't figured out why (and wonder if it's just the difference between one squash and another) but some times the squash comes out just like we want and think of as perfect: cooked through, smooth and sweet, meaty and moist. But some times the squash comes out almost wet and watery, some times it comes out dry and fibrous. I've had this happen with three different squash cooked the same length of time at the same time. Ideas, anyone?
~ How to Cut, Peel & Cube a Butternut Squash and Keep All Ten Fingers ~
~ Sweet Potato & Butternut Squash Tagine ~
~ Savory Bread Pudding with Butternut Squash, Chard & Cheddar ~
~ Steamed Butternut Squash ~
~ Roasted Butternut Squash with Maple Glaze ~
~ more winter squash recipes ~
from A Veggie Venture
~ Roasted Butternut Squash & Apple ~
~ Chicken & Wild Rice Soup ~
~ Acorn Squash with Quinoa & Cherries ~
~ more winter squash ~
from Kitchen Parade, my food column