Our Fall Favorite, Butternut Squash: Quick and Easy Prep & Recipe

How to Cut a Butternut Squash:

1. Prepare Your Tools: You’ll need a large, sharp chef’s knife, a spoon, and a vegetable peeler.
2. Stabilize the Squash: Place the squash on a cutting board, holding it steady.
3. Trim the Ends: Cut off about 1/4 inch from both the top and bottom of the squash.
4. Peel: Use a vegetable peeler to remove the thick outer skin. Be sure to get all the way down to the bright orange flesh.
5. Cut in Half: Stand the squash upright on the flat bottom (for stability) and carefully cut it in half vertically from top to bottom.
6. Scoop Out Seeds: Use a spoon to scoop out the seeds and stringy bits from the bulbous bottom half.
7. Cube the Squash: Lay each half cut-side down and slice into 1-inch half-moons. Then, cut those slices into 1-inch cubes.

Easy Roasted Butternut Squash Recipe:

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: 1/2 teaspoon cinnamon or rosemary for extra flavor

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Season Squash: Place the cubed squash in a large mixing bowl. Drizzle with olive oil, and sprinkle with salt, pepper, and any optional seasonings. Toss until evenly coated.
3. Arrange on Baking Sheet: Spread the squash cubes in a single layer on a baking sheet lined with parchment paper for easy cleanup.
4. Roast: Roast for 25-30 minutes, stirring halfway through, until the squash is tender and slightly caramelized on the edges.
5. Serve: Enjoy as a side dish or add to salads, grain bowls, or soups.