Of all of the issues I may share, I understand roasted butternut squash is quite boring. However, it’s such a serious element in my cooking this time of yr. I exploit butternut squash is nearly each manner possible. So, I made a decision to share this roasted butternut squash recipe much less for the recipe and extra for all of the inspiration I can share.
A fast word about peeling: end up a very good vegetable peeler. I’ve but to actually encounter a squash that my vegetable peeler couldn’t deal with. However, when you’re doubtful, a pointy knife will even do the trick.
Roasted Butternut Squash | Cooking Component
A easy and scrumptious fall/winter element utilizing cubed butternut squash tossed with olive oil, salt, and garlic.
- 1 medium butternut squash (900 grams/2lbs)
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- half teaspoon salt
- 1/four teaspoon black pepper
- Preheat oven to 400˚F. Peel the squash, utilizing a vegetable peeler or knife, and reduce into ½” cubes. Place on a sheet tray and toss with olive oil, garlic, salt, and pepper. Roast, stirring a couple of times, till the squash is tender; 30 to 40 minutes.
Roasted Butternut Squash
Herbs: Toss the squash with rosemary, thyme, or oregano.
Spices: The finest solution to combine up this recipe, use your favourite spices- butternut squash is beautiful with many various taste mixtures. Try curry powder, smoked paprika, garlic powder, Ras el Hanout, cumin, chili powder, coriander- I may hold occurring and on.
Fats: Skip the olive oil and roast the squash in a little bit of melted coconut oil or ghee.
Alliums: Add diced onion, shallot, or scallions with or instead of the garlic. Use no matter you may need readily available.
How to make use of CC
Grain Bowls: Use the roasted squash on prime of a grain bowl together with your favourite sauce. I like roasted butternut squash grain bowls with a little bit of romesco or chimichurri sauce.
Pizza: Toss the roasted squash on a pizza with thinly sliced pink onion and smoked mozzarella.
Eggs: Use the butternut squash in an omelette, frittata, or quiche.
Sauce/Soup: Puree the roasted squash with vegetable broth, herbs, and cream (or almond cream) for a simple and scrumptious soup.
Porridge: Make a savory breakfast porridge topped with the roasted butternut squash (and a fried egg when you like!)
Salad: Add barely cooled roasted butternut squash to salads together with your favourite grains, greens, and dressing.
Tacos/Enchiladas: Add the roasted butternut squash to tacos, enchiladas, or tostadas. The butternut squash is ideal when roasted with a little bit of cumin, coriander, and smoked paprika.
Pasta: Use the roasted squash with pasta and your favourite cream or butter sauce.
Toast: Mash or use the roasted butternut squash on prime of toast together with your favourite unfold and a fried egg (if desired!)