Let me start off by asking, how are you doing? If you are living in California, times are rough for most of us. We are officially on lockdown again for the next three weeks and it honestly feels like when it all started back in March. Miserable…
Anyways, since I have nothing but time and no full-time job, I literally just cook and bake all day. Laughing out loud. This time around, I made Roasted Butternut Squash with a sweet maple glaze on top. I never had Butternut Squash before and I didn’t even know where to begin on how to cook it.
Where To But Butternut Squash?
I found my Butternut Squash at my local 99 Cent Store. Yes that’s right. THE 99 CENT STORE. They have the cheapest and fresh veggies and fruits that you would enjoy. The Butternut Squash was ONLY $1 for each. Imagine going to Trader Joes and paying probably triple this? Not me!
By the way, did you know that there are 23 different types of Squash??? Gosh….
Why Is It Hard To Find A Good Recipe?
I looked about serval recipes and they were all boring. I feel that a lot of people use the same recipes and are not really creative it this squash. In that said, I decided to treat the Butternut Squash like a Sweet Potato. Long story short, it worked. I also used a Roasting Bag to make clean up a breeze.
My recipe made the Butternut Squash, soft and tender. In addition to adding the maple glaze on top, I added black pepper for a little kick. Now, before you start roasting in the squash, you have to prepare it first.
How To Prepare The Squash Before Roasting
People might consider this the hard part of the recipe, but its not. You need a very sharp knife, a steady surface or cutting board and patience. Make sure you throughly wash the squash under cold water and pat dry. Then, first be sure to trim off the stem and bottoms first. Then you slice slice down the center.
Afterwards, using a spoon, scoop out the seeds. Save them to plant later or use them for your next snack recipe. I recommend roasting the seeds and there are a lot go great recipes on line to check out.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 8 servings
- 1 butternut squash, about 1 ½ to 2 pounds
- 1 tablespoons olive oil, divided
- Pinch of kosher salt, for seasoning
- Pinch of black pepper, for seasoning
- 1 tablespoon maple syrup
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- Set the oven rack to the center position and preheat to 400ºF (204ºC).
- Wash and thoroughly dry the butternut squash.
- Place the squash on a sturdy cutting board. Use a sharp chef’s knife to trim the stem and bottom of the squash.
- Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions.
- Use a large spoon to remove the seeds. If desired, wash, separate and dry the seeds for roasting later.
- Brush the flesh of the squash with 1 tablespoon of olive oil. Place the squash cut side down and evenly spaced inside the Roasting Bag and fold bag to closed as instructed on the box.
- Roast until a knife can easily pierce into the flesh, about 30 to 45 minutes depending on the squash’s size.
- Carefully turn the squash over with tongs and season with salt and pepper. Serve as is or proceed with maple glaze.
- In a small bowl, combine maple syrup, cinnamon, and nutmeg. Brush evenly on the flesh and roast until the surface is caramelized, about 8 to 10 minutes.
- Garnish with rosemary, optional.
What else can you make with this Butternut Squash recipe?
With my recipe, you can actually make….
- Butternut Squash Soup
- Butternut Squash Pie
- Butternut Squash Cake + Cake Roll
- Butternut Squash Donuts
- Butternut Squash Waffles
- Butternut Squash Pancakes
- Butternut Squash Pudding
- Butternut Squash Brownies
- Butternut Squash Cookies
- Butternut Squash Cupcakes
- Butternut Squash Muffins + more
The recipes are endless!