How to cut and roast a butternut squash
An easy video guide for how to cut and roast a butternut squash to perfection for use in soups, stews, sauces, and purée for baking. Enjoy fall cooking with deliciously roasted butternut squash!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4 cups
- 2 whole butternut squashes
- 2 tbsp Olive oil
- 1 tsp salt
How to cut a butternut squash
Firmly hold the squash with your left hand (or right hand if you are left-handed) chop off the head.
Then run your knife through the length of the squash, going as much inside as you easily can. You would definitely need some strength in this.
Now just run it through it and it will split in half easily.
How to roast a butternut squash
Pre-heat oven to 200ºC
Cut the butternut squash in half (see just 2 steps above for how-to)
Remove the seeds using this awesome scooper
Drizzle olive oil on the butternut squash halves
Sprinkle some salt.
Turn them flesh side down.
Roast for about 40 mins.
Test if the flesh is tender.
Remove and Let cool for 10 mins.
Scoop out the flesh with a spoon or a scooper. Use a kitchen towel to hold the squashes if they are hot to handle.
Use in soups, stews, or purée for use in baking and sauces.
- You can use the same method for roasting pumpkins in an oven.
- Nutritional Information is for 1 cup of roasted butternut squash mash.
Calories: 123kcal | Carbohydrates: 16.4g | Protein: 1.4g | Fat: 7.1g | Saturated Fat: 1g | Fiber: 2.8g | Sugar: 3.1g