Roasted Butternut Squash

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Comments & Reviews

• recipe Roasted Butternut Squash
  Justin Los Angeles, CA 11-14-2009

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  Tips for cutting...

  Rated: 4 stars out of 5

  For those of you having trouble cutting the squash, start out by buying a smaller sized squash at your local farmers' market.... If you're serving a larger party, buy a few of them. I usually aim for squash that weigh only a little more than a pound each. When it's time to cut, place the squash on top of a clean dish rag or towel and then put it on top of your cutting board. The rag will help keep the squash from rolling around too much when you're cutting it. Start out by slicing off the stem. The stem will get in your way when slicing lengthwise so it's best to get rid of it first. Next cut the squash in half lengthwise. I find it easier to begin cutting at the bottom where it's a bit wider. Once this is done, you can set aside the dish rag and proceed to cube the squash, if so desired. For a lighter recipe, coat the cubes with extra virgin olive oil and toss with salt and freshly ground pepper. Oil the baking sheet, spread out the cubes, then bake!Read more

• recipe Roasted Butternut Squash
  Stacey Colorado Springs, CO 11-02-2009

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  Super easy fall side dish!

  Rated: 4 stars out of 5

  I read some of the reviews prior to making this for the first time and took some advice. First, you do need to cook it... longer in order for it to soften up. I cooked mine for about an hour. I also basted mine about every 10 - 15 minutes with butter and brown sugar. And also added more butter and brown sugar thoughout the cooking time. I'd like to try this cubed next time. But was pretty difficult to cut up the squash when it was raw. I will definitely make this again. Great flavor with the butter and brown sugar.Read more

• recipe Roasted Butternut Squash
  Jill Birmingham, AL 11-01-2009

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  I cut the squash into cubes...

  Rated: 5 stars out of 5

  and it turned out perfectly. I was cooking for 2, so I only used one large squash. I peeled it (which was hard) and didn't... do a very good job of it, but when we ate it, you couldn't tell the pieces that were peeled from those that were not, so next time, I won't go to the trouble. After cubing, I tossed it with brown sugar and melted butter and spread it out on a cookie sheet (lined with non-stick foil). Roasted it for about 25 minutes on 400, and cut heat at end back to 350. I also tossed the squash around about 1/2 way through, to get that nice caramelized edge on all sides. Huge hit and will definitely make again.Read more

• recipe Roasted Butternut Squash
  April Paris, TX 10-29-2009

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  Good

  Rated: 4 stars out of 5

  I agree with those that say you need to cook longer than this recipe states. Also I had a heck of a time getting it cut! I... would like to try those recipes that call for cubed squash but after this?! Also if I make it again I think I will use more brown sugar or make a butter and brown sugar sauce. I want to thank all of you who rate these recipes because it helps me so much decide what to try. Read more

• recipe Roasted Butternut Squash
  Gail Wilmette, IL 10-20-2009

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  Thanks to previous cooks

  Rated: 4 stars out of 5

  This was my first attempt at cooking butternut squash. It was very tasty but thanks to the cooks who had rated this recipe,... I allowed plenty of time for it to cook. This was a pretty large squash and it took about an hour ten minutes. I would make this recipe again. Read more

• recipe Roasted Butternut Squash
  Juliana Goleta, CA 10-10-2009

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  My Way

  Rated: 2 stars out of 5

  When I do this, I put it upside down in a cake pan with about and inch of water to steam it. This takes 45-60 minutes. Then... when it's done, I scoop it out into a pot, mash it, and then add the butter, sugar, salt and pepper. I like a lot of pepper because it balances out the sweetness. This is my favorite way to eat butternut. Maybe this will help some....Read more