Roasted Butternut Squash
September 28, 2012 in Side Dishes, Starchy Staples, Veggies
This squash is so simple to prepare, it feels like cheating because it is so tasty! It gets this little bit of crisp on the outside, and sweet soft middle. And the combination of thyme and butternut squash is classic for good reason! Yum! Serves 6.
Ingredients:
- 2 lbs butternut squash, peeled, seeded and cut into 1½” pieces
- 2 Tbsp extra virgin coconut oil
- 2 tsp fresh thyme, chopped (or dried whole leaf thyme)
- Preheat oven to 425F. Line a baking sheet with tin foil.
- Melt coconut oil. Toss with butternut squash and thyme. Spread out onto prepared baking sheet.
- Place squash in oven. Bake for 30-35 minutes, until slightly browned and tender. Shake pan (and maybe flip squash chunks) every ten minutes during baking.
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How do you peel it? I’ve tried peeling butternut squash before, and I had a terrible time!!
I use an English style vegetable peeler (where the blades are rigid and don’t wobble and you peel toward yourself). I’m getting nice fresh butternut squash from my local Farmer’s Market so it’s super easy to peel.
Kind of a general question, not specific to this recipe, but I always wonder if the “2 lbs” is before or after peeling and seeding?
For this recipe, it doesn’t matter. You can buy 2lb packages of already peeled and cubed butternut squash fairly easily(which is why I scaled the recipe for this, plus my normal butternut squashes that I buy from my local Farmer’s market are usually one pound each, which makes this easy too).
Usually in recipes though, if you don’t see it specified, it means before.
Perfect, thanks!
There really is no need to peel them – try roasting with skin on. A million times easier and the skin is actually pretty nice.
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