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Monday, November 7, 2022

Oven Roasted Butternut Squash, and creative serving ideas!

Oven Roasted Butternut Squash is one of my favorites! I think it is a lot like sweet potatoes in that you can dress it up with a sweet flavor as well as a savory one. I tend to go with a savory finish, while my husband is team sweet all the way! Come and take a look at our cooking, serving and storage methods for small kitchens as well as small batch cooking. 



We had a cold snap here in the desert, with one night getting down to 31 degrees! Making it the perfect day to roast up the butternut squash that traveled with us from Wyoming to the Sonoran dessert. Currently you will find butternut squash cooking and serving ideas aplenty on most food blogs and food channels. And for good reason. Butternut squash keeps well, so when you find a sale, you might want to buy two. Because we have limited space for leftovers in our little camp refrigerator, I tend to cook and serve Oven Roasted Butternut Squash in the following way...



Ingredients needed for this recipe:
  • butternut squash
  • olive oil
  • salt 
  • freshly ground pepper
  • butter, if desired
  • brown sugar, if desired
  • pesto, if desired
You will also need the following:
  • 9X13 baking pan
  • cutting board
  • Large kitchen knife
  • small kitchen knife
  • large spoon
Now we are ready to begin!


Oven Roasted Butternut Squash
350-degree oven


Cut a slice off the top and the bottom of the squash. Then cut into two pieces right above the round bottom end of the squash. 



Cut each piece of the butternut squash in half lengthwise. Peel the top portion, and cut into large dice. Scrape out the seeds and membranes from the two "bowl" pieces. 

Add about 1/4 c water to a 9X13 pan, place the scraped out bowls upside down into the pan and bake at 375 degrees for 30 minutes. Turn the squash pieces over, and toss the cubed butternut squash pieces with a bit of olive oil and salt and pepper to taste.



Position the squash with the bowl pieces in the center of the baking pan, and scatter the diced squash evenly around. Return to the oven and roast until tender when pierced with a knife or fork tine. 

In our small family of 2, we eat the roasted bottom bowls of the butternut, saving the diced pieces for another meal. Which by the way take up very little room in our small fridge...


Once tender, I add a pat of butter to each bowl. After serving ourselves, the diced squash is left to cool while we enjoy our dinner. 



And a touch of brown sugar for my hubby, I will season my piece with some salt and pepper. 

The cooked and diced squash stores easily in the fridge and so easy to reheat, season and serve. 


I usually reheat in a skillet with a touch of water or the microwave. Then toss half with a bit of brown sugar and the rest with some pesto, and serve. 

Storage options for Oven Roasted Butternut Squash. Store roasted butternut squash for up to three days in the refrigerator. I do not recommend freezing the cooked squash.

UPDATE:  For your convenience, a "copy and paste" version of Oven Roasted Butternut Squash has been included below. 

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Printable "copy and paste" version: 


Oven Roasted Butternut Squash
350-degree oven

Cut a slice off the top and the bottom of the squash. Then cut into two pieces right above the round bottom end of the squash. 

Cut each piece of the butternut squash in half lengthwise. Peel the top portion, and cut into large dice. Scrape out the seeds and membranes from the two "bowl" pieces. 

Add about 1/4 c water to a 9X13 pan, place the scraped out bowls upside down into the pan and bake at 375 degrees for 30 minutes. Turn the squash pieces over, and toss the cubed butternut squash pieces with a bit of olive oil and salt and pepper to taste.

Position the squash with the bowl pieces in the center of the baking pan, and scatter the diced squash evenly around. Return to the oven and roast until tender when pierced with a knife or fork tine. 

In our small family of 2, we eat the roasted bottom bowls of the butternut, saving the diced pieces for another meal. Which by the way take up very little room in our small fridge...

Once tender, I add a pat of butter to each bowl. After serving ourselves, the diced squash is left to cool while we enjoy our dinner. 

And a touch of brown sugar for my hubby, I will season my piece with some salt and pepper. 

The cooked and diced squash stores easily in the fridge and so easy to reheat, season and serve. 

I usually reheat in a skillet with a touch of water or the microwave. Then toss half with a bit of brown sugar and the rest with some pesto, and serve. 

Storage options for Oven Roasted Butternut Squash. Store roasted butternut squash for up to three days in the refrigerator. I do not recommend freezing the cooked squash.

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Would you like to comment?

  1. YUM, looks so good! Thanks so much for linking up at the Unlimited Link Party 89. Shared.

    ReplyDelete
    Replies
    1. Thank you Dee, and thank you for hosting! I appreciate sharing with and learning from your readers.

      Delete
  2. Stop! You are making me drool!
    I love oven roasted butternut squash, or any other kind! This looks so delicious!

    Thanks so much for sharing this with us at the Sunday Sunshine Blog Hop! Will be featuring this post tomorrow!!

    Laurie

    ReplyDelete
  3. Thanks for sharing at the What's for Dinner party.

    ReplyDelete
  4. Love your side dish. Congratulations, you are being featured on Thursday Favorite Things party. I hope you stop by. https://www.eclecticredbarn.com/2022/11/thanksgiving-sides-and-thursday.html
    Hugs,
    Bev

    ReplyDelete
    Replies
    1. Bev, thanks so much! And as always, thanks for hosting, I sure appreciate it.

      Delete
  5. CONGRATS Melynda! Your post is FEATURED at the Unlimited Link Party 90!

    ReplyDelete
    Replies
    1. Dee, thank you so much. I appreciate the work you put in to host so many fun events! Have a great week ahead, take care.

      Delete

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