Roasted Butternut Squash

September 28, 2012 in Categories: , , by

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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:

 

  1.  Preheat oven to 425F.  Line a baking sheet with tin foil.
  2. Melt coconut oil.  Toss with butternut squash and thyme.  Spread out onto prepared baking sheet.
  3. 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.

Comments

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.

I have this question too — they are so tough. I will look for the English style rigid peeler. In the meantime, I trim the ends and cut in about half — cut the bulb off. I can peel the straight sides by placing the squash in its end and cutting down toward the cutting board with a sharp pairing knife. Trickier with the curved part of the squash.
Butternut is also great when “spiralized” — and cooks much faster — like 10 minutes give or take.

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.

There really is no need to peel them – try roasting with skin on. A million times easier and the skin is actually pretty nice.

Sounds delish , going to try this. But have have concerns about lining baking sheet with aluminum foil with it reacting and entering my food.

You should be able to substitute other types of cooking fats, such as ghee, butter, or lard. — Tamar, Sarah’s assistant

I love squash, but I dislike thyme. Is there another herb that would work there, perhaps rosemary? Maybe just some salt!

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