If you read my blog you will know I have a slight obsession with Roast Dinner. It’s got to be home made and taste amazing, and I’m a huge fan of perfectly made Yorkshire puddings and veg! So today I want to share an oh so simple vegetable recipe which tastes amazing. Have you tried to Roast Butternut Squash? No I hadn’t neither, I always used butternut squash for soup!
Well let me tell you, it tastes AMAZING roasted, soft and squishy on the inside and almost caramelised on the outside.
How To Make Roasted Butternut Squash.
How To Chop Butternut Squash
To chop butternut squash, firstly hold it firmly on a chopping board and remove each end first. Next, cut to separate the straight part from the bulbous part. This will make it easier to handle and chop.
Then peel with a peeler, however if you’re roasting it’s not necessary to peel the skin off your squash, it gets softer and becomes increasingly more edible as you bake it.
However, if you do want to remove the skin and are finding it difficult, simply place in the microwave for a couple of minutes before you start preparing to make it softer, thus easier to remove.
When you have removed the skin cut the bulbous base section in half and remove the seeds, then slice into to wedges.
Next cut the top section, to make it easier to cut slice off one of the sides to create a flat edge. Round objects are especially difficult to cut! Now cut into wedges or chunks.
How To Roast Butternut Squash.
You Will Need
1 butternut squash
Extra virgin olive oil
Salt and Pepper
Baking tray and foil
Pre heat the oven to 200°
Roughly chop the butternut squash, make sure the pieces are almost equal in size to ensure even cooking.
Cover the baking tray with foil.
Place the butternut squash on the tray and space out.
Drizzle with olive oil.
Season with salt and pepper.
Place in the oven for 35 minutes turning half way though with tongs.
What Are The Nutritional Benefits Of Squash?
The butternut squash is a wonderful source of fibre and vitamins including A, C, E and B. But also a great source minerals such as calcium, magnesium, and zinc. Additionally three tablespoons of cooked butternut squash will count as one of your five a day.
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- 1 butternut squash
- Extra virgin olive oil
- Salt and Pepper
- Baking tray and foil
- Cooking tongs.
- Pre heat the oven to 200°
- Roughly chop the butternut squash, make sure the pieces are almost equal in size to ensure even cooking.
- Cover the baking tray with foil.
- Place the butternut squash on the tray and space out.
- Drizzle with olive oil.
- Season with salt and pepper.
- Place in the oven for 35 minutes turning half way though with tongs.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 51Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 76mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 0g