Roasted Butternut Squash - A TSE Tutorial

As a finicky child, teen, and young adult, I am constantly reminded that I missed out on some great deliciousness in my silly youth. The poor squash was definitely on my "ewwwwww" list for the first half of my life. I'm so incredibly glad I came to my senses and started making up for lost time. What in the world was I thinking?? LOL

During my Saturday food shopping excursion, I was torn between Acorn squash and Butternut squash, but ultimately decided on Mr. Butternut. I had my usual plans for it--roasting, but I typically just split it, remove the seeds, add seasonings and olive oil, then roast. Well on Sunday, I decided to cube and roast it instead. Since I rarely take beginning to end photos, I thought this would be a great time to start.

Starting with this (and a cutting board, knife & veggie peeler):

Cut off the top and bottom:

Remove skin with a veggie peeler:

Cut like this:

Then cut those two pieces in half, like this:

Scoop out the seeds (a large spoon does the trick):

Nice and clean:

Cut into planks, then cubes:

Combine these ingredients in a large bowl (I don't measure):

I used FRUITY olive oil, as you can see (I crack myself up sometimes):

Add squash to the bowl with oil mixture and toss to coat:

Transfer to a foil-lined baking sheet:

Bake at 425 for 30-40 minutes (depending on cube size), tossing every 10 minutes and you'll end up with a dish of deliciously, sweet, roasted heaven just like this:

I hope you enjoyed the tutorial and that you'll add this side dish to you winter menu. Stay tuned for more tutorials this year. If you have a request, I'd love to hear from you.

Sheila Denise