Does anyone else find ‘halving’ a butternut squash absolutely terrifying? I have to stand on my tip-toes and put all my body weight into cutting this darn thing… all with a sharp knife.
I get about half way through the squash and take a break, breathe, curse, and then tackle the second half. No bueno. Note to future husband: you will be in charge of halving the squash.
Well, I was super lazy the other day so I looked up other ways to cook butternut squash. I learned that you can roast it whole, and I was sold. I turned on the oven and popped that baby in.
My knife sliced right through the squash and the skin peeled right off. Literally, just melted right off the squash– as if it was Franklin’s BBQ coming off the bone.
Butternut squash is one of my favorite veggies. Technically it’s a fruit, because it has seeds, but I associate as a veg with all the other Fall squash. It is high in Vitamin C (good for your immune system, skin and heart health) and Vitamin A (good for eyes, skin, and bone health).
The most note-worthy benefit is the carotenoid, beta-carotene, content. Beta-carotene serves as an incredible antioxidant that fights free radicals in your system. This can help prevent heart disease, diabetes, and other degenerative diseases. Not bad for a delicious squash.
I do love roasting cubes of butternut squash to get those caramelized edges, but I also loved the ease of roasting it whole!
How to Roast a Whole Butternut Squash
- Pre-heat oven to 400 degrees
- Pierce squash with a knife or fork in a few places
- Place squash in oven for about 1 hour
- Remove, peel off the skin, and cube (be careful to not burn yourself)
- Sprinkle with cinnamon, if desired.