A few years ago I had an unruly butternut squash that refused to be cubed. Maybe my knife was a little dull. Maybe I hadn’t had my Wheaties that morning. But I just couldn’t get a knife to go through that bad boy.
I asked Jedd to help me out, and he promptly cut himself. He doesn’t remember it at all, because the brain is good at forgetting pain. I remember it because of the guilt. Yeesh.
After that, no cutting of big squashes for this girl!
Buy prepared cubed squash, you say? Not an option. We get our squash whole through our CSA. So, we’re awash in whole squash.
Then it dawned on me: just roast them whole.
Completely hands-offs roasting squash it totally the way to go. All you need is some parchment (for easy clean up), a baking pan, a hot oven, and a paring knife.
Boom. Done. Mic Drop.
Give this a shot, and you’ll never be nervous while staring down an ornery squash again.
Hands-Off Roasted Butternut Squash
Yield: 1 squash (Can be doubled, or tripled)
1 (2-3 lb.) whole butternut squash*
Preheat oven to 375 degrees.
Fit a 9×9 or 9×13 baking pan with parchment.
Wash squash well and dry it with paper towels.
Poke the squash all over with the knife, and place in the prepared pan.
Bake for 60-90 minutes, or until fork tender.
Let cool and halve. Remove the seeds with a spoon, and discard. Spoon out the flesh, and roughly chop it.
Use any way that you’d use roasted squash.
Note* This also works for spaghetti squash.
(Photos by Launie Kettler)