![]() ![]() After roasting, the squash can be stored in airtight container in the fridge for a few days. It and other winter squashes have a long shelf life and we love them for it! Once cut, the squash can stored in an airtight container for a day or two before roasting. You'll be able to pierce the squash easily with a fork when it's done-keep going until you can!Ī whole, uncut butternut squash will last for weeks at room temperature. (You'll end up steaming the squash instead!) Depending on the size you cut your squash, it should take anywhere from 40 to 50 minutes to roast. A crowded pan will keep the squash from roasting and getting the golden crust that we're going for. Spread out your squash on a baking sheet and try not to overcrowd the squash. A little curry powder or dried herbs are great! ![]() You can always spice it up however you like it. Toss it in some olive oil with salt, pepper, and red pepper flakes for a little kick. You'll get a better caramelized edge if you bake the squash directly on a sheet pan (or on foil).įor a simple roasted butternut squash you don't need much. To get a caramelized crust (and creamy inside), you want your oven to be at 425°. You can break the squash down into pretty little squares or slice it into thin half moons for a pretty presentation.Īfter cutting your squash, it's just three simple steps to golden perfection. It's as simple as peeling it, cutting it in half, scooping out the seeds, then slicing it into the desired shape and size. The deep orange squash is super versatile and works well as roasted butternut squash soup, as a bacon butternut squash side, or is pretty perfect on its own, simply roasted with olive oil, salt, and pepper.Ĭutting butternut squash may seem intimidating (promise it's not!), but lucky for you, we already have a how-to on how to cut a butternut squash. ![]()
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