Recipe of Quick Roasted Butternut Squash

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, roasted butternut squash. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted Butternut Squash is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Roasted Butternut Squash is something which I have loved my whole life. They’re fine and they look fantastic.

I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. I removed the skin of the squash and then cubed it. Before opening your oven, you may want to rethink your method for roasting this great fall vegetable. Maybe you start by removing the skin.

To begin with this recipe, we have to prepare a few components. You can have roasted butternut squash using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash:

1. Take 2 medium Butternut Squash
2. Prepare 1/3 stick Unsalted butter
3. Make ready 1/4 tsp pure vanilla extract
4. Make ready 1 Salt and pepper to taste
5. Make ready 3 tbsp light brown sugar

The deep orange squash is super versatile and works well as roasted butternut squash soup, as a bacon butternut squash side, or is pretty perfect on its own. It starts like any other roasted vegetable recipe—olive oil, salt, and pepper—but the simple additions of cinnamon, maple syrup, and fresh rosemary elevate it and give it a festive flair that you'll be. Or to freeze diced cooked butternut squash, spread it out on a parchment-covered baking sheet in an even layer (no overlapping). Roasted butternut squash - crispy and caramelized on the outside, soft and buttery on the inside - is the perfect alternative to potatoes.

Steps to make Roasted Butternut Squash:

1. Preheat oven to 450°F. Line 2 baking trays with Parchment paper… Do not use foil or cooking spray, the squash will burn
2. The fun part…: Peel both squash with a good, strong and sharp knife and remove seeds and seed pulp. Cube squash in chunks no larger than an inch. Too big and it won't cook well, too small and it may burn. Generally I cut them into 3/4 inch cubes roughly. season lightly with salt and pepper. Put these in a large bowl for the next steps
3. in microve safe measuring glass, combine butter, brown sugar and vanilla extract and heat until butter is melted. You may also substitute pure maple syrup for the brown sugar, which is also very tasty
4. Pour butter mixtuire over the cubed squash, and stir until evenly covered, then pour onto the lined baking trays
5. Bake at 450 for 45 minutes, turning the squash occassionally until the squash is very tender begins to carmelize. The carmelization is absolutely key here. Don't be afraid to extend the baking time to achieve it if necessary
6. Place in a serving dish and wait for the accolades.

Or to freeze diced cooked butternut squash, spread it out on a parchment-covered baking sheet in an even layer (no overlapping). Roasted butternut squash - crispy and caramelized on the outside, soft and buttery on the inside - is the perfect alternative to potatoes. Butternut squash is the perfect alternative to potatoes or sweet potatoes. When baked in olive oil it's just wonderful - crispy and caramelized on the outside, soft and creamy on the inside. Halve squash lengthwise; remove and discard seeds.

So that is going to wrap this up with this exceptional food roasted butternut squash recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!