Monday, January 17, 2011

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


  1. Love it! I never know how to prepare squash so I just pass on by it when grocery shopping. :-) Great tutorial!

  2. Thank you Tamara! Now that you see how easy it is, take one home with you next time.

  3. I typically only eat spaghetti squash so I'm adding this to my menu going forward. LOVED the tutorial.

  4. I can so relate to they way you were as a child. I am sort of still like that. I know that I am missing out on really good food. I have branched out a little bit by trying something new each week. I am going to try this.. Thanks for the helpful tutorial.

  5. I have some butternut squash left from another recipe, I think I would like to try this too.

  6. Monique, I really think you'll like it and thank you!!

  7. Andrea, we're simply late bloomers! LOL
    So glad you found the tutorial helpful.

  8. Please post an update when you try it Tracey.