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How to roast butternut squash

Updated November 21, 2016

Butternut squash is a type of winter squash that is comparable in taste and texture to pumpkin. Being much smaller in size than the average squash, the butternut squash is more adaptable to standard kitchen cuisine as it is a better match to family-sized portions. With its thick orange flesh and its nutty sweet flavour, the butternut has become a favourite ingredient in casseroles, quick breads, muffins and soups. Additionally, it can be served on its own, boiled and mashed or roasted.

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  1. Preheat the oven to 204 degrees C. Line a large baking tray with a piece of aluminium foil and spray liberally with non-stick cooking spray.

  2. Place the squash on a cutting board. With a small strong knife, remove the stem portion of the squash. Slice the squash in half end-to-end.

  3. Scrape the seeds and pulp from the centre of the squash with a large spoon and discard. Then cut each portion in half, creating four pieces that are approximately equal in size.

  4. Place the wedges on the baking tray, with the cut side up. Using a pastry brush, coat each piece of butternut squash with melted butter.

  5. Make sweetened roasted squash by sprinkling the buttered slices with cinnamon. Combine maple syrup and orange juice in a small bowl until the two ingredients are well blended, and then drizzle the mixture over the squash. Alternatively, buttered squash quarters can be covered with a mixture of cinnamon, nutmeg and brown sugar.

  6. Create savoury roasted squash by sprinkling rosemary, salt and pepper over the buttered squash pieces.

  7. Cover the squash with foil, and place in the oven for 45 to 50 minutes or until tender. Remove the pan from the oven, and let the squash stand for 5 minutes. Ladle syrup over the sweetened wedges prior to serving.

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Things You'll Need

  • Baking tray
  • Aluminium foil
  • Non-stick cooking spray
  • Large butternut squash
  • Small knife
  • Pastry brush
  • Melted butter
  • Sweet squash:
  • Cinnamon
  • 1/4 cup maple syrup
  • 2 tbsp orange juice
  • Nutmeg
  • Brown sugar
  • Savoury squash:
  • Rosemary
  • Salt
  • Pepper

About the Author

Lisa Parris is a writer and former features editor of "The Caldwell County News." Her work has also appeared in the "Journal of Comparative Parasitology," "The Monterey County Herald" and "The Richmond Daily News." In 2012, Parris was honored with awards from the Missouri Press Association for best feature story, best feature series and best humor series.

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