Oven Roasted Butternut Squash - Chef Fun Kitchen

Oven Roasted Butternut Squash

So easy nevertheless therefore elegant, kitchen appliance cooked Butternut Squash may be a tasty and versatile dish that goes smart with with regards to something, any time of day!

For me, butternut squash that gets slowly cooked during a hot kitchen appliance till it caramelizes would be one in every of those things.

Oven Roasted Butternut Squash
Oven Roasted Butternut Squash

Caramelization extremely is that the key with this dish. You’d be shocked what it brings to the squash in terms of depth and flavor. Also, baking the squash as against steaming or boiling it makes it therefore made and thick and creamy… you don’t have to be compelled to do or add something to that once it’s done baking.

The first issue you would like to try to to is heat up your kitchen appliance to 375°F. little detail, however important still. This makes all the distinction within the world. Your kitchen appliance must be nice and hot as presently because the squash enters it.

Oven Roasted Butternut Squash


  • 1 medium to large butternut squash
  • 3-4 tablespoons extra-virgin olive oil
  • Generous sprinkle of salt and pepper
  • About 1/4 cup water


  1. Preheat the oven to 375°F
  2. Cut the butternut squash in half and scoop out the guts and seeds with a spoon; discard.
  3. Place both squash halves in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
  4. Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
  5. Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time to make sure the squash isn't burning. You want the water to eventually completely evaporate, which will allow the squash to caramelize, but you don't want things to burn. Add a little bit more water if you feel things are getting a tad too dry and dark...
  6. When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it, then scoop out the flesh with a spoon.
  7. Serve as is or mash roughly with a fork or potato masher.

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