{"id":980,"date":"2022-11-13T06:11:01","date_gmt":"2022-11-13T06:11:01","guid":{"rendered":"https:\/\/khetwise.com\/blog\/how-to-roast-butternut-squash\/"},"modified":"2022-11-13T06:11:01","modified_gmt":"2022-11-13T06:11:01","slug":"how-to-roast-butternut-squash","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/how-to-roast-butternut-squash\/","title":{"rendered":"How to Roast Butternut Squash Two Ways"},"content":{"rendered":"

After harvesting well over a hundred butternut squash this fall, we have been experimenting with all of the ways to cook it. By far our favorite, though, is roasting butternut squash. Roasting butternut squash is so easy and results in a smooth, creamy, and almost caramelized butternut squash that\u2019s second to none. We\u2019ll share all of our tips for how to roast butternut squash perfectly for any application. <\/p>\n

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Benefits of Butternut Squash<\/h2>\n

Of all of the winter squashes, butternut squash is our favorite. We have found butternut squash to grow more robustly and store better than most other varieties. In fact, in October of this year, we just devoured the final butternut squash from the crop that we had grown the previous year.<\/p>\n

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Toasted Walnut & Vanilla Roasted Butternut Squash Side Dish. Recipe below.<\/figcaption><\/figure>\n<\/div>\n

Butternut squash also has a deep orange color with a really smooth and creamy texture. This deep orange color is a sign of it being an excellent source of vitamins and minerals. It is a great source of vitamin A, vitamin C, thiamin, niacin, vitamin B6, folate, pantothenic acid, calcium, iron, phosphorus, potassium, magnesium, and manganese. <\/p>\n

How to Choose the Perfect Butternut Squash<\/h2>\n

Whether or not you grew your own butternut squash in the garden, the fall is a great time to stock up. Farmer\u2019s and farmer\u2019s markets are usually offering them in abundance at lower costs this time of year. Because they store so well for many months, purchasing squash from your local farmer to use in the months ahead is a great investment!<\/p>\n

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When choosing butternut squash, look for a squash that is a light tan color. Green is an indication that it is not yet ripe. However, those green squash will continue to ripen over time even off the vine. The biggest factor to look for is a squash that is completely firm with no visible blemishes or squishy spots. Butternut squash with soft or bad spots tend to rot quickly and not store well.<\/p>\n

Butternut Squash is a Perfect Substitute for Pumpkin<\/h2>\n

The beauty of butternut squash is that is substitutes beautifully one-for-one with pumpkin puree. So, any recipe that calls for canned pumpkin or pumpkin puree, we like to use pureed butternut squash instead. This makes butternut squash a great choice for using in baked goods like our butternut squash muffins, pies, or other tasty treats. <\/p>\n

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In our opinion, the thicker and less watery consistency of butternut squash makes it tastier with a better texture than pumpkin anyway. The thicker flesh also makes it easier to work with since you don\u2019t have to worry about draining off the liquid mess that you often have on your hands when making puree from a pie pumpkin. We\u2019ve also found the color of the vibrant orange butternut squash to be more appealing in baked goods and pies.<\/p>\n

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HOW TO ROAST A BUTTERNUT SQUASH \u2013 2 Ways<\/strong><\/h2>\n

When it comes to butternut squash, there are many ways to prepare them. Boiled, saut\u00e9ed, roasted, mashed, cubed, sliced, you name it. Our favorite ways, and two of the most common ways, to eat butternut squash for the best taste and texture are to either:<\/p>\n

1) roast them whole and mash or puree<\/strong> them, or
2) peel and cube<\/strong> them and then roast them. <\/p>\n

Both ways are delicious! But, as discussed, each can serve a very different purpose.<\/p>\n

How to Roast a Butternut Squash in Halves to Make Pureed Butternut Squash<\/h2>\n

Roasting a butternut squash is quick and easy to do. Make sure you have a large cutting board and a sharp knife on hand. Because of the large and a bit awkward shape of the squash along with the firm texture, they can be a little tricky to work with. <\/em><\/p>\n

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