Roasting butternut squash is my favorite method. Roasting it with a little maple syrup? Yes, definitely one of my favorite ways to EAT it. It doesn’t really take on a maple flavor, it just gives it a hint of sweetness to complement the natural sweetness of the squash.
Roasted, rather than sautéing or boiling, brings out the intense flavor of the squash and makes it the perfect base for other dishes. So, what do I do with this if I have leftovers? Add it to pasta, salads, puree in soup, or add it to risotto. Oh, I love butternut squash added to risotto.
It’s probably no secret that butternut squash is swimming in vitamin A, but it also has vitamin C and potassium as well as small amounts of many other vitamins and minerals. It’s low in calories, which makes it the perfect side for those of us hoping to fit in a bathing suit in a few months.
It’s also the perfect substitute for recipes that call for pumpkin. It tastes like pumpkin, don’t you think? Puree this squash and use it for baking in place of pumpkin or add it to smoothies. Oh my goodness, don’t you wish you had a butternut squash on hand right now?
Well, you should pick one up next time you’re at the grocery store. And check out this handy video to help you make it!
- 1 medium butternut squash, skin removed and diced into 1/2″ cubes
- 2 Tablespoons canola oil
- 1 Tablespoon maple syrup
- 1/2 teaspoon kosher salt
- Preheat oven to 425°F
- Add butternut squash cubes to a bowl and add canola oil, maple syrup and salt
- Transfer to a baking sheet and bake for 25-30 minutes or until squash is fork tender
- Remove from oven and immediately remove from pan