Ohhhhh, there is just nothing better than butternut squash from the farmer’s market. You roast this, you can make a million different things from soups to salads to breakfast sandwiches to burritos and even pasta (but that’s our next post). I’m 100% of the mindset that it’s one of the world’s most perfect foods – super flavorful, chock full of nutrients, plus a really pretty color that sounds like something J.Crew would name the orangey version of one of their wool pencil skirts.
Sometimes I buy a squash and roast it sections at a time, especially when I’m just making something for Brendan and me. You can do that or roast this all at once – either way, get that oven up to 425.
HOW TO ROAST A BUTTERNUT SQUASH
– 1 butternut squash
1. If you’re roasting the whole squash, poke a couple holes in it with a fork and throw the entire thing in the pre-heating oven.
2. When the oven gets up to 425, take out the squash. It should have enough give for you to slice off the very top and bottom, then cut it lengthwise down the middle, without feeling like you’re going to slice off your fingers at any second.
3. Scoop out the seeds, discard.
4. Rub some EVOO on the cut sides of the squash, using your hands. Then you can rub whatever’s left over into your hands as part of my mom’s Sicilian grandmother’s trick for young-looking skin.
5. Place the squash cut-side down on a baking sheet, then roast for about 30-40 minutes, or until the skin starts to look wrinkly and the squash is softer. Set aside to cool a little bit.
6. Peel off the skin – this should come right off, and also be immensely satisfying.
7. Chop, and use in just about anything for amazing flavor and texture. Happy Fall.