A easy fall facet dish for roasted butternut squash with rosemary. Simply toss with onion and olive oil and roast to perfection with a delicate trace of rosemary for taste.
Squash may be the toughest vegetable to cut. Do you agree? It looks as if each time I exploit squash I’m barely scared I’m going to lose a finger. Whilst you can 100% use pre-cut squash (I’ve achieved this many instances!) I figured I might share some ideas and tips to reducing butternut squash with confidence.
Methods to Prep Butternut Squash
Prep: The important thing to reducing butternut squash is working with flat surfaces when you’ll be able to… and utilizing a pointy knife. A boring knife will likely be your nemesis with squash! Begin by reducing off every finish of the squash so you have got a flat prime and backside to work with.
Peel: The flesh of butternut squash is just too powerful to eat so that you’ll have to peel it. I prefer to set my squash up on one of many flat ends and punctiliously peel from prime to backside. I normally go about half method down after which flip for the opposite half.
Lower in half: Subsequent you’ll wish to reduce your squash in half lengthwise. That is in all probability my least favourite half however don’t fear, you are able to do it! If there’s a barely flatter facet because of your peeling, have that facet relaxation on the reducing board. Wedge your knife in and reduce in half.
Take away seeds: Use a spoon to scoop out the seeds and stringy items. You possibly can roast these like pumpkin seeds or toss.
Lower into cubes: Set your squash halves reduce facet (flat facet) down on the reducing board. Begin by reducing half-moon strips crosswise after which reduce the strips into cubes.
Components Wanted for Roasted Butternut Squash
- Butternut squash
- Purple onion
- Olive oil
- Rosemary
- Sea salt + Pepper
Methods to Make Roasted Butternut Squash with Rosemary
STEP 1: Mix the squash and onions in a big bowl. Add olive oil and toss to mix. Sprinkle in rosemary and toss once more.
STEP 2: Unfold squash combination evenly on a baking sheet lined with parchment paper or a silicone mat. Roast at 400ºF for 20 minutes. Take away from the oven, flip after which roast for a further 20 minutes.
STEP 3: Take away from the oven and let cool barely earlier than serving.
Roasted Butternut Squash with Rosemary
A easy fall facet dish for roasted butternut squash with rosemary. Simply toss with onion and olive oil and roast to perfection with a delicate trace of rosemary for taste.
- Prep Time: 10 minutes
- Cook dinner Time: 40 minutes
- Complete Time: 50 minutes
- Yield: 4–6 servings 1x
- Class: Facet
- Methodology: Roast
- 2 lbs butternut squash, peeled, seeded and chopped
- 1/2 giant pink onion, sliced
- 2 tbsp olive oil
- 2 tbsp contemporary rosemary, chopped
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Preheat oven to 400 levels F.
- In a big bowl mix butternut squash and onions.
- Add olive oil and toss with arms.
- Sprinkle with rosemary and provides yet one more toss.
- On a baking sheet lined with parchment paper or a silicone-mat unfold out butternut squash combine.
- Sprinkle with sea salt and pepper
- Roast for 20 minutes. Take away from oven and flip.
- Roast for one more 20 minutes.
- Roast for a further 5 minutes in the event you prefer it crisp.
- Take away from oven and let cool barely earlier than serving.
Key phrases: Roasted butternut squash, roasted squash, rosemary butternut squash
Like this submit? Listed here are others you may take pleasure in:
JOIN THE THM NEWSLETTER
Be a part of 20,000+ members of the THM Group to get entry to unique recipes, wholesome life-style ideas and behind-the-scenes information from our crew!