GRILLED BUTTERCUP SQUASH SKIN

Just do the best you can to cut the pieces evenly – the closer they are in size, the more evenly they’ll cook.įinally, it’s time to bake! Spread the cubed squash in a single layer on a baking sheet lined with parchment paper. You might get some funky shapes around the base of the squash, where the seeds were scooped out. If your squash is too hard to safely cut, pop it in the microwave or warm it in the oven for a few minutes until slightly softened.ĭiscard the seeds, and dice the remaining squash into 1-inch cubes. Set the cut side of the halves facing up, and use a spoon to scoop out the seeds. Next, cut the squash. Chop off the stem and slice the squash in half vertically.

GRILLED BUTTERCUP SQUASH SKIN

Use short strokes to trim off any remaining skin at the base of the squash. To peel it, use a good vegetable peeler, and work downwards from the stem, peeling off long strips. The skin is smooth and relatively thin, and it isn’t ridged. Peeling winter squash can be intimidating, but don’t let butternut scare you. Making roasted butternut squash is easy! Here’s what you need to do: It’s good enough to enjoy on its own as a side dish, but it also amps up the fall flavor in all sorts of recipes – bowls, salads, soups, and more! Let’s cook. It’s super easy – it requires 4 ingredients (squash, salt, pepper, and olive oil) and 10 minutes of active prep – but it’s delicious nonetheless.

Today, I’m sharing my go-to roasted butternut squash recipe. If you’ve never roasted butternut squash before, you have to try it this fall! Golden brown, caramelized, and seasoned with salt and pepper, it has a delectable sweet and salty taste and buttery texture. When I’m not making soup, I like to simply roast butternut squash. But while butternut squash soup is hands down one of my favorite fall foods, my love for butternut doesn’t end there. If you’re anything like me, you’ve already made a few batches of butternut squash soup by the time mid-October rolls around.

Grilled buttercup squash