Roast Butternut Squash

I adore roast pumpkin, sweet potato or butternut squash. But I used to hardly make it because it always felt like a huge hassle to peel the damn things. So one day I thought I’d cook them peel and all and take the peel off once they were done. The good news is the roast skins actually taste really lovely. Since then I haven’t ever peeled. So much quicker. I also leave the seeds in partly to save time, but mostly because I love to eat roast pumpkin seeds.

Print Add to My Inbox Go to My Inbox

Roast Butternut Squash

Total Time 1 hour hour

Servings 12 -14 wedges

Ingredients

• 1/2 butternut squash
• 1-2 teaspoons cumin or coriander seeds, optional
• 1-2 teaspoons chilli flakes or powder, optional

Instructions

• Preheat oven to 200C (400F).
• Chop butternut squash (pumpkin) in half, crosswise. Then chop each half into 6-8 wedges.
• Place wedges on a baking tray. Drizzle generously with oil and sprinkle over spices, if using. Scatter liberally with sea salt flakes.
• Bake for 30 – 45 minutes or until wedges are deeply browned on the edges and tender in the middle.

Variations

different veg – any pumpkin such as Jap or Queensland blue. Sweet potato or yams are also lovely like this.

short on time? – chop into cubes about 2cm (1in). Should only take about 20 minutes to roast. Otherwise you could save on chopping time… just pop the whole unchopped butternut in the oven and let the oven work its magic. Will take about an hour or longer to cook.

Usage Suggestions

salads – lovely when tossed into a green salad with a nutty tahini dressing. Super delicious with sprouts.

soup – use as a base for a smooth veggie soup.

hummus – use instead of chickpeas in a different take on the lebanese classic.

curry – the most divine veggie curry.

Prepare Ahead?

Absolutely. Takes about 60 minutes.

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 3-4 weeks or so. Can be frozen for up to 12 months.

Waste Avoidance Strategy

butternut squash – keeps in a plastic bag in the fridge for months. Can be frozen but I generally wouldn’t bother because it takes up so much space!

cumin, coriander chilli – pantry.

Problem Solving Guide

burning – reduce the heat and turn the veg more frequently. Make sure your foil is well sealed to prevent drying out. A splash of water can retard the burning process.

hard / dry veg – not cooked for long enough OR cooked at too high a temperature. Veg are much less sensitive to overcooking than meat.

too bland? – add in a little more salt. And next time try buying a smaller butternut extra large ones can be lacking in flavour.

___________________________________________