Top 5 roasted butternut squash recipes 1. If you've roasted the squash skin on, either use a spoon to scoop out the softened flesh, or gently peel away the skin once the wedges have cooled a little.
Roast 15 minutes, then remove the baking sheet from the oven and stir/flip the squash pieces. Toss the squash with the olive oil and salt, then spread evenly over the baking sheet. Line a baking sheet with parchment paper.
Roast wedges for 35-45 mins until tender and half squashes for 1hr 15-30 mins. Position a rack in the lower third of the oven, then heat to 400☏. As a general rule, for small cubes of squash, roast for 25-30 mins at 200C/180C fan/gas 6 until golden and tender when pierced with the tip of a sharp knife. If you're roasting squash halves, rub with olive oil and season, put cut-side up on a baking tray. Drizzle over the honey, if using, 5 minutes before the. Roast in the oven for 4045 minutes, or until tender and tinged brown. Tip onto a baking tray (if using a bowl) with the pieces evenly spaced apart, so they roast rather than steam. Tip into a large roasting tin and spread out to form a single layer. You can add extra herbs and flavourings here if you fancy, like garlic, tamarind, cumin, pomegranate molasses, or chopped sage, depending on what you're making. Tip your squash pieces or wedges into a bowl or on a baking tray, and add a little olive or vegetable oil, and toss together with some salt and pepper, so every piece is coated. #ROASTED BUTTERCUP SQUASH HOW TO#
Either score the flesh of the squash if roasting halves, or cut into wedges.įor more information, read our guide on how to prepare squash.
Top and tail the squash, halve and scoop out the seeds and any stringy membrane with a spoon. Step 2: Mix casserole, top and bake - Measure out the required amount of butternut squash puree and mix in a bowl with an electric mixer or a stand mixer until smooth.
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