There’s nothing I love more than a versatile recipe. Roasted Butternut squash can be used in so many different ways and leftovers can be easily saved in the fridge or freezer for easy meals throughout the week. The butternut squash we grow on the farm is much more flavorful than what you’ll find in the supermarket. You may need to add more seasonings to supermarket veggies to really make them tasty. I encourage you to stop by the farm and pick up some of our fresh produce. You’ll be amazed at the difference it makes. Don’t worry though, this recipe is fool proof and any butternut squash will work.
All of my recipes are easy to follow and adaptable to your family’s preferences. For example, you’ll notice that a lot of my recipes use garlic. We grows ours here on the farm and Jeremy and I love it. This recipe uses garlic, but feel free to leave it out if you prefer. You may also need to adjust your roasting time depending on your squash. I’ve found that cooking is much more of an art than a rigid production. Listen to your ingredients and don’t be afraid to experiment a little!
- Preheat the oven to 400°
- Cut the butternut squash lengthwise. Use caution!
- Scoop out any stringy guts of the butternut squash and compost.
- Add about 1/2 tbsp of olive oil to each half. You can use your hands to evenly coat the squash.
- Add a sprinkle of salt and pepper to the squash and place face up on a lined baking sheet.
- Peel the cloves of garlic and lightly press the garlic with the flat side of your knife.
- Add the garlic to the cut squash.
- Roast the squash in the oven for about 45min, times may vary due to the different sizes of squash.
- Remove from the oven and let cool slightly before handling.
- Scoop the cooked squash out of the skin and serve.