Roasted Butternut Squash

Butternut squash is a type of winter squash that has a sweet, nutty flavor similar to pumpkin. In fact in Australia and New Zealand it is called butternut pumpkin. I prefer this squash over many others because it is easy to prep (relative to other squash) mostly because the rind can be easily removed with a vegetable peeler. Butternut squash, like pumpkin, grow on a vine and will continue to ripen off the vine. They should be stored in a cool, dry area and will last from 2-3 months (with proper storage).

I start by removing the top and bottom of the squash and then slicing down the center. Use a spoon and paring knife to remove the seeds and pulp.

Next, use a vegetable peeler to remove all of the rind. This will take some time so be patient, you want to get everything that isn't orange like the "meat" off. 

Then dice the squash into 1/4-1/2-inch pieces. Toss with 2 tablespoons of extra-virgin olive oil, 1 tablespoon of honey (or maple syrup), 1 tablespoon of chopped fresh sage, 1 teaspoon of Kosher salt, and a 1/2 teaspoon of freshly-ground black pepper. 

Place in a single layer on a baking sheet, lined with aluminum foil (for easy clean-up), and roast at 400F for 35-45 minutes, tossing at least once half way through the cooking time. The cooking time will vary depending on the size of your cuts and the sugar and water content of the squash. Keep an eye on them after 35 minutes. They should be soft and starting to brown but not burnt. 

Salt and pepper to taste. You can eat them as is or puree them (let them cool first) for use in a soup or as a ravioli filling, among other things. 

Bon appetit!