Kitchen Lab: Roasted Butternut Squash

The latest kitchen experiment is really fitting for cooler weather and puts some seasonal veg to good use. Works well with a side of crunchy chickpeas, too!

As always, my measurements are fully made up on the spot. You can make as much butternut squash as you want, seasoned with whatever spices you like. The only important thing to remember: Ensure your pieces of squash don't touch each other on the baking sheet, so they can get candied and roasty on all sides. (In my experience, if you crowd/overlap the squash, everything basically just steams in the oven, getting really mushy before ever browning.)

To prep:

Butternut squash
Canola oil
Salt and pepper
Your favorite seasonings -- I like paprika, cumin, onion powder, and a little cayenne
Baking sheet
Parchment paper (ideally)

To do:

1. Preheat oven to 375.

2. Rinse, peel, and start chopping the squash.

When it comes to cutting up large, sturdy, oddly-shaped veggies, I am genuinely afraid of slicing off my fingers. For me, it's easiest to cut a butternut squash into four large pieces -- across the middle width-wise, then down the middle length-wise.

3. Remove the skin from the large segments (I use a potato peeler).

4. Cut the peeled squash into chunks apx. 1" thick. Don't worry if some are shaped like hollow crescents and others are square-ish or half-circles.

5. Put the squash in a large bowl. Coat everything in oil, season with your chosen spices, mix. Let everything sit for a few minutes.

6. Line your baking sheet with parchment paper, then arrange your veg -- they can be close but shouldn't touch. 

Depending on how much squash you're working with, you might need more than one tray.

Also, aluminum can be used instead of parchment, but the squash will stick to the foil.

7. Oven time! Roast for 20 minutes, then remove and flip each piece over. Return baking sheet to oven, increase heat to 400 and roast for another 20 minutes.

8. After that last step, keep checking on your squash until it's roasted to your desire. I like it browned and well-candied on the outside, borderline mashed inside.

Let me know if you give this dish a shot :)

What are your favorite fall-friendly recipes?

Image credit: Foodess