Roasted Butternut Squash

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe adjusting the oil, salt, and cook time for my butternut squash, which was less than 3 pounds. I usually cook everything for a little less time than specified since I can always cook it longer. I checked at 20 minutes and it was perfect for me. I served the squash with steamed broccoli for a delicious and healthy meal. I try to not be too critical of recipes in rating them and use my instincts in the amounts of ingredients as well as cook times since ovens and oven temperatures can vary. I also find that recipes on Food Network are not always written accurately compared to say a video -- so I try to appreciate a good recipe (which was more than I had to start with and use common sense in preparation.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree with lisas11222. We eat healthy, so I was wary of the amount of oil and salt in this dish. I used 1.5 tablespoons oil, 1 teaspoon sea salt, and a reduced amount of pepper (probably about 1/2 teaspoon. I also tossed it with a tablespoon of maple before baking and it turned out wonderfully. Definitely no need for so much oil and salt.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family and I absolutely love Ina's butternut squash. And it's so easy to make. I actually made this as one of the side dishes for Thanksgiving last year and it was a hit.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Prefacing this review: I eat very healthy. So, I may be more sensitive to ingredients than some. But, I don't quite agree with the other reviewers. To me, it had too much of everything. Too much oil, too much salt and too much pepper. This isn't to say I won't use an altered version of this recipe as it's super simple. But, to me, it was wayyy too much. Especially the amount of oil. I would reduce that to 2 TBSP (if not less, I will try it with 2 next time. Salt - I used Sea, which is all I had. I reduced it to 1 tsp. And, would reduce pepper to 1/2 tsp next time. I should have just trusted my instincts instead of followed the recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Served this as a side-dish to BBQ Lamb Chops and the was fantastic and simple. I did stir and let the squash sit under the broiler for a few minutes prior to taking them out to crisp the outside. A Keeper!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So simple and very delicious. My first time cooking butternut squash. I used my convection setting and it cooked faster.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love this dish! Easy, tasty. As for the salt, Kosher salt is LESS salty than table salt. You should adjust the salt if using regular table salt.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this squash as a base for my butternut squash soup and it was fantastic but did not use as much salt and added a sprinkle of cinnamom and thyme to it before I roasted it. My mother tried it and wants it now for Thanksgiving rather than our usual butter laden baked squash. After you roast it, simmer it with some chicken stock and sauteed onins and whirl in the blender with some half and half and you have a great soup. Add a touch of nutmeg too. Love it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ina tends to use more salt than I prefer in any of her recipes. No offense to her....I do love her recipes but always reduce the amount of salt!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

5 stars---with alterations. (Don't u hate people that do that?? I was raised on Acorn squash, cut in half and obliterated with butter and brown sugar, nutmeg and baked...but loved it and still do. When I saw this, I had two concerns: 1--Salt--no sugar and 2-- time. All I did was peel, chunk and parboil--speed-- in very salty water until HALFWAY done. Drained, mixed in a bowl with just a tbl of brown sugar and nutmeg. Spread out on a sheet tray, roasted at 425F until lightly golden. To DIE for!!!