Butternut squash, a vibrant warm-season vegetable usually harvested in September or October, responds well to roasting. Unlike its cold-season relatives that produce fruit in winter, the butternut squash has a thin skin that remains edible after roasting. However, refined preparations for butternut squash typically prescribe peeling the skin away for aesthetic purposes. The ideal tool for peeling squash is a vegetable peeler; although a paring knife performs the same function, a vegetable peeler offers more control over the depth of the cuts when peeling.
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Things you need
- Chef's knife
- Vegetable peeler
Cut the stem end and blossom end from the squash. This equates to removing approximately two inches from the top and bottom of the squash.
Cut the butternut squash in half from top to bottom. Remove the seeds from the exposed seed cavity with a spoon. Place the squash halves cut-side-down on a cutting board.
Remove the peel in strips using a vegetable peeler. Use as few strokes as possible; when trimming any food -- protein or vegetable -- fewer knife or peeler cuts results in greater yield and less waste.
Discard the peel and seeds, coat the squash with a thin layer of olive oil and season to taste. Roast the squash cut-side-down on a sheet pan in a 350 degree Fahrenheit oven for 40 minutes, or until desired tenderness is reached. Alternatively, cut the squash into 1-inch cubes, coat with olive oil, season to taste and roast at 177 degrees Celsius for 25 minutes, or until desired tenderness is reached.
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