BUTTERNUT SQUASH | how to peel & cut + roasted butternut squash (2 ways!)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is rich in healthy fats.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt may contain trace minerals and is often less processed.

Prepare a stable cutting board and a sharp knife.

Optionally, prick the butternut squash with a fork and microwave for a couple of minutes to make it easier to cut, but this is not necessary.

Slice off one end of the butternut squash, then slice off the other end.

Cut the bulb off the squash to create two separate pieces.

Peel the squash using a sharp Y peeler.

Cut the squash into half-inch to one-inch thick strips, then stack and cut those strips into cubes.

Scoop out the seeds from the bulb end using a spoon; discard or roast the seeds at 300°F for 15-20 minutes until golden.

Transfer the cubed squash to a baking sheet in a single layer and drizzle with avocado or olive oil, then sprinkle with salt and pepper and toss to coat.

For the second method, cut the squash in half lengthwise, scoop out the seeds, and optionally roast them as well.

Drizzle oil on each half, sprinkle with salt and pepper, and flip them over to roast cut side down.

Preheat the oven to 400°F.

Roast the cubed squash for about 25-30 minutes, flipping halfway through, until soft and golden.

Roast the squash halves for about 40-45 minutes until the flesh is soft and caramelized.

Carefully flip the roasted halves over with a spatula before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary