Learn how to roast butternut squash perfectly every time! If you’re anything like me, you’ve already made a few batches of butternut squash soup by the time mid-October whole roasted butternut squash around. But while butternut squash soup is hands down one of my favorite fall foods, my love for butternut doesn’t end there.
When I’m not making soup, I like to simply roast butternut squash. Today, I’m sharing my go-to roasted butternut squash recipe. Peeling winter squash can be intimidating, but don’t let butternut scare you. The skin is smooth and relatively thin, and it isn’t ridged. To peel it, use a good vegetable peeler, and work downwards from the stem, peeling off long strips. Use short strokes to trim off any remaining skin at the base of the squash.
Chop off the stem and slice the squash in half vertically. Set the cut side of the halves facing up, and use a spoon to scoop out the seeds. If your squash is too hard to safely cut, pop it in the microwave or warm it in the oven for a few minutes until slightly softened. Discard the seeds, and dice the remaining squash into 1-inch cubes. You might get some funky shapes around the base of the squash, where the seeds were scooped out.