Thursday, October 29, 2009

Roasted Butternut Squash

Working with butternut squash can be quite a chore when you don’t have the right tools. First off you will want a sturdy vegetable peeler, that is comfortable to hold, is sharp and has a swivel blade that can easily run along the squash’s wide curves. If you tire, get blisters, peel off (your)skin, get frustrated or take more than 3 minutes to peel your squash, you need a new peeler.

Next would be a real knife that is made with German steel, properly maintained with a honing steel and regular sharpening. I like a 7 inch chef’s knife, mine is made by J. A. Henckels. If you have to exert a dangerous amount of force while slicing the squash in half or the metal flexes, creating a concave slice, it is time to get yourself a better tool.

I also like a grapefruit spoon to scrape the inners out. The serration and the curve of the spoon make the task of removing the stringy mess a breeze.

One of the main purposes for roasting vegetables (opposed to steaming) is to draw out moisture, which concentrates flavor. If you have a convection setting on your oven, this would be the perfect application to use it. Convection baking moves the air around more for even baking and browning.

2 lb butternut squash
1 tablespoon coconut oil
1 teaspoon salt
½ teaspoon pepper

Preheat oven to 400 degrees (convection if possible). Peel squash, cut in half lengthwise and remove seeds. Place one half on cutting board flat side down. Make one inch slices horizontally all the way down the length of the squash, then cut each slice into 1 inch cubes. Toss in oil to coat, arrange cut squash in a single layer on a baking sheet and roast for 40 minutes. Remove from oven and sprinkle with salt and pepper. Serve as a side dish or snack.


  1. I roast them even without the oil and they are great. You are right about having good tools on hand, though. Muscles help as well.

  2. You have an amazing amount of knowledge about food. Where were you trained?

  3. A common misunderstanding is that fat is toxic, when in reality it should be eaten with every food to better absorb the nutrients.

    I have been self seeking knowledge from books and classes for the past 9 years. I worked closely with a local chef for a few years which grew my passion and joy of teaching others. There is so much information out there, much of it conflicting. I stick with what makes sense to me spiritually. I have learned most by doing; implementing, experimenting, tweaking, reflecting and teaching.

  4. This comment has been removed by the author.

  5. I have awarded you the Over the Top Blog Award. This foodie Loves your blog! Check out my post about it for more info :)

  6. oh this is cool i never thought to roast it like your blog and good to read Rebecca

  7. So you're self-taught. Very impressive. I ran across your blog and enjoyed the "one grain at a time" posts. I learned a lot.

    Regarding chemical cleanup--I sometimes use white vinegar. My wife could not tolerate most disinfectants, but she liked this one, and it's safe for human consumption. No germs, no poison.

  8. Hi Kara,

    I love the title/subtitle of your blog, so true!

    I've only began eating squash in the last few years, but now I'm *hooked*! Will try this recipe for sure, I love anything roasted.

    Thanks for joining in on Real Food Wednesdays. :)


  9. Wow. This is fantastic! My one year old can't even get enough.


It's rude to eat and run. Humor me with conversation please!

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