We probably roast vegetables at our house a couple of times a week – it’s just so easy to throw whatever vegetables I have on hand on a sheet pan, toss with olive oil, top with salt and pepper, and let the oven do it’s roasting magic.
This recipe has the same simple idea, but adding some honey and cinnamon to the squash take it’s flavor over the top!
How to peel and cut a butternut squash
The hardest part about this recipe is cutting up the squash.
With the right equipment and a little know-how, if can be easy!
At my grocery store (I shop at Kroger), they sell pre-cut butternut squash for a great price, so that is usually what I get when I make this dish.
However, my neighbors grew a ton of butternut squash in their garden this year and shared with us. There is nothing better than fresh-from-the-garden produce!
Here are the easy steps of how to peel and cut a butternut squash for this recipe:
- Place squash on it’s side and cut off both ends (both the top and the bottom). You are going to want a very sharp knife to do this!
- Using a good vegetable peeler, peel the skin off. I usually start at the top and peel half-way down around the entire squash, then flip it around and peel the bottom half. You can do whatever works for you!
- Cut the squash in half at the “neck” – the spot on the squash where the body of the squash starts to curve out.
- For the “neck” end of the squash, slice into 1″ rings. You will then slice those rings into cubes.
- For the “body” of the squash, cut it in half lengthwise and use a spoon to remove all the seeds. You will then cut it into 1″ slices and then cut those slices into cubes.
Is butternut squash healthy?
YES! Butternut squash is a great source of fiber (which heaven knows we all could use more of), potassium, and lots of vitamins and nutrients like calcium, iron, vitamin A and vitamin C (plus more!).
One of the great things about butternut squash is that it’s harvested in the fall, but it can keep for many months!
Sometimes this type of squash is also called a winter squash because it can be eaten all winter long, even if you harvested it in the summer or fall.
How long does it take to roast butternut squash?
For this recipe, it will take anywhere from 45-55 minutes, depending on how tender you like your squash and how large your cut your pieces.
I keep my oven at 425 degrees F when I roast vegetables because I like them to have a caramelized crust on the outside, but a soft and creamy inside.
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Looking for more roasted vegetable side dishes? Try these:
- Italian Roasted Carrots
- Roasted Baby Potatoes
- Oven-Roasted Broccoli and Cauliflower
- Roasted Green Beans
- Rosemary Roasted Sweet Potatoes