#Roasted butternut squash how to#

Waters is a renowned expert on cooking fresh, in-season vegetables. This recipe comes from chef Alice Waters, adapted from a recipe in her Chez Panisse Vegetables Cookbook.

#Roasted butternut squash how to#

Step two tells you how to make an oil, garlic and parsley topping to toss the squash with after it comes out of the oven - simple and delicious. Step one tells you how to roast butternut squash - an easy technique that's worth mastering. What makes this recipe different is what happens after the squash is roasted. Most recipes you will find in cookbooks and on the internet will give you this same oven temperature and timing for roasting butternut squash cubes.

It takes about a half hour at 400✯/200✬ to roast butternut squash cubes to perfection - sweet, tender and caramelized around the edges - delicious. One of the simplest and best things to do with butternut squash is to simply cut it into cubes and roast it.

I love using it for soup, for this rich beef short ribs stew and this light chicken and lentil stewand this Jamaican curry chicken stew, and I love it roasted and stuffed into acorn squash with other vegetables. With its vivid orange flesh, smooth, sweet, nutty flavor and versatility, butternut squash is delicious in a wide variety of seasonal dishes. A hearty, perfect-for-Fall side dish, that will complement whatever you're cooking, whether it's a simple weeknight dinner or a fancy holiday feast.īutternut squash is my favorite winter squash. Butternut squash cubes are oven roasted and then tossed with garlicky olive oil, salt, pepper and fresh parsley. If you don't already love butternut squash, this very simple savory roasted butternut squash recipe will win you over.