One of the things I look forward to eating the most during the fall is butternut squash. It's not only delicious pureed into a soup but roasted with spices until tender and golden brown. This versatile fall vegetables can be roasted, fried, steamed, blanched and more. These days you can find cubed butternut all prepped and ready to go at the grocery store but every home cook should know how to break down a whole butternut squash. Since butternut squash is round, thick and dense, the key to cutting it without cutting yourself is to stabilize it. To do this, you will need to create a flat surface by slicing a 1/4 inch off the bottom and then cutting the whole squash again down the middle. At this point you can roast the two halves, or continue to cut the squash into smaller pieces such as chunks or slices. Depending on your preparation, peeling the butternut squash may be necessary. The video below shows you how to easily cut a butternut squash so you can cook with it all season long.
Roasted Spiced Butternut Squash
1 1/2 pounds butternut squash*
2 tablespoons olive oil
1 tablespoon maple syrup
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees Fahrenheit.
Cut approximately 1/4 inch off the bottom of the butternut squash. On a stable surface, stand the butternut squash up lengthwise and cut the squash sown the middle. Spoon out the seeds and remove the skin using a vegetable peeler. Cut the squash into 1/2 inch cubes.
In a small bowl, whisk the olive oil and maple syrup together. In another small bowl add the cumin, coriander, cinnamon, cayenne pepper, black pepper, and salt, Mix to combine.
On a foil lined baking sheet. toss the butternut squash with the olive oil mixture. Then toss with spice mixture until evenly coated. Spread out on a single layer and bake for 30-40 minutes or until squash is tender.
*Note: As a general rule, a 1 1/2 pound butternut squash yields approximately 4 cups of 1/2 inch cubed squash
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