Roasting butternut squash is easy and brings out the natural sweetness in this healthy fall vegetable. It makes a nice side dish for roast chicken or turkey, or served with quinoa as a vegetarian or vegan dinner. In a hurry, use 2 pounds of pre-cubed packaged butternut squash. If you don’t like sage, use rosemary.
Using a heavy, sharp chefs knife, slice a thin piece from the top and bottom of the squash. Next, cut across the squash where the neck and bulb meet. Using a sharp vegetable peeler (Y-peelers are easiest), peel the squash. Stand the neck portion on end and cut in half, then into 1″ wide slices or planks. Next dice into 1″ pieces. For the bulb, scoop out the seeds cleanly with a spoon, then slice and dice the pieces as for the neck piece. See post for detailed photos.
Roast Squash and Finish
Place squash cubes in a medium bowl and toss with olive oil, sage, garlic, salt and pepper. Dump cubes onto a foil lined rimmed baking sheet and roast until cubes are tender when pierced with the tip of a sharp paring knife, about 25 minutes. Cubes should be golden and a bit browned at the edges. Drizzle with Balsamic vinegar or syrup when serving if desired.
Notes
Save any extra and refrigerate in an airtight container for 3-4 days. Serve the roasted cubed butternut squash warmed up with scrambled eggs for breakfast or add cold to a hearty winter salad. For the puree, warm up and top with poached eggs with a little crisp bacon on the side.For a little sweetness, add 1-2 teaspoons of maple syrup to the olive oil before tossing.