I was walking home from yoga the other day and I noticed a huge crate in front of the grocery store filled with squash for only $.68 a pound! I think that this is currently the most affordable thing in NYC! At that point I also realized that I have never cooked with butternut squash, so I scooped one up and decided to make some soup with it. I roasted it similarly to the way that I would roast a spaghetti squash and it turned out like a dream. I whipped up an amazing butternut squash soup, that will be making an appearance on the blog soon.
But for now I thought that I would post this quick recipe, since I plan on making a bunch of other things with this lovely squash.
- 1 Butternut Squash
- 2 TBS Olive Oil or Grapeseed Oil
1. Preheat the oven to 375°F.
2. Carefully cut the ends off of the butternut squash, and then cut it in half lengthwise.
3. Scoop out the seeds and set aside, so that you can roast them later.
4. Brush the olive oil on the cut side of the squash. You don’t have to be too careful here: just slather and it is ready.
5. Line a baking sheet with parchment paper and place the squash oil side down on the parchment paper.
6. Roast for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily.
7. Remove the squash from the oven and allow it to cool.
8. Once you are able handle the squash, scoop the squash out of its skin and into a bowl.
9. It is now ready to be added to any butternut squash recipe that your little heart desires.