In my last recipe, I cooked oven-fried pork chops with a side of roasted butternut squash. One of my favorite things about fall is all these winter squashes that are ready, but they can be a little intimidating if you’ve never cooked them before. I’m here to tell you – if I can do it, you can do it!
Start with a butternut squash. They should have pale skins, and be very firm to the touch. Wash it off, and cut off the base. (Set that aside, we’ll be using it in a minute!)
Now, for the base! Cut it in half, and scoop out the seeds just like you would for a pumpkin.
Then slice the base into strips, and cut off the rind just like you did for the top. (You can also use a heavy-duty vegetable peeler to cut off the rinds, but that ends up taking me longer than my trusty knife.)
Cut the peeled butternut squash into 1-inch chunks, and throw them in a large bowl. Drizzle with olive oil, and add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg.
Spread on a foil-lined baking sheet, and bake at 425 degrees for around 30 minutes, tossing once during cooking. You want the squash to be tender when pierced with a fork.
The squash pieces will shrink a little while roasting, and the outsides turn all golden-brown. So yummy!
Get out there and enjoy these fall vegetables!
Here’s the printable recipe card: