Best butternut squash roasting method?
I've always done a simple roasting with a bit of maple syrup and/or sage. Other more creative ideas?
What method do you use? What is "simple?"
The last time I roasted butternut, I peeled it with a vegetable peeler, then cut it up into cubes. Tossed with some olive oil, kosher salt, black pepper; and partway through added some garlic and sage.
Sometimes I leave it in halves, roasted, then scoop out. It depends on how I want it served. If I want caramelized edges, then I cube it.
Other seasonings to try are allspice and cardamom.
Throw in some toasted hazelnuts, or shaved parmesan/asiago/romano.
Simple is best. I toss mine in oil and add crushed coriander, cumin and pepper before roasting
Butternut is my least favorite winter squash because I think it lacks flavor compared to other winter squashes. Would you consider trying butter Cup or Kabocha squash? Delicatas have nice flavor, too.
These are all great suggestions. I also love to roast them with chipotle chili powder on top, then serve with a squeeze of lime. This also makes a great taco with black beans (and chorizo if you want meat).
I'm a big fan of cubeing. Tossed with oil and I like a little baharat spices a
tbs. of brown sugar. The smaller cubes results in more surface area for more browning
The stuff is like candy
For a more simple (but tasty) meal, I like cubing butternut squash and carrots (similar size) and roasting them at 400 degrees with salt, pepper, and ginger and then a drizzle of maple syrup in the last 15 min.
I also like the following recipe a lot, but minus the red peppers (and I love them, just not here) and with maple syrup instead of honey: http://www.finecooking.com/recipes/sw...
I love squash with savory/spicy spices rather than the sweeter versions. My favorite roasting method comes from a recipe for a roasted squash and quinoa salad. You roast the squash with olive oil, salt, cumin, chili powder, sage. The roasted squash is equally delicious hot and chilled.
QUINOA AND SQUASH SALAD (Recipe from Inn Season restaurant in Royal Oak)
4 cups cooked quinoa
2 cups cubed winter squash, such as butternut (I usually double this because it is SO good)
1 tablespoon olive oil
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1 teaspoon ground or rubbed sage
Pinch of salt (I usually use more than a pinch)
1 cup toasted pumpkin seeds (pepitas)
1 cup chopped red onion
1 cup chopped carrot
1 cup chopped celery
1/2 cup chopped parsley
Mixed greens for serving
3/4 cup extra-virgin olive oil
1/4 cup cider vinegar
2 tablespoons lime juice
2 teaspoons Dijon mustard
1 clove garlic, peeled, mashed
Salt and pepper to taste
Preheat oven to 425 degrees. Cook quinoa according to package directions.
Toss the squash with olive oil, cumin, chili powder, sage and pinch of salt. Roast in oven until tender, about 15 minutes. (It may need more time depending on how large you cube the squash). Remove and set aside.
Reduce the oven temperature to 350 degrees and toast the pumpkin seeds until lightly browned, about 7 minutes. Remove from oven.
In a large bowl, combine the cooked quinoa, pumpkin seeds, red onion, carrot, celery and parsley with the squash.
In a small bowl, whisk together all the vinaigrette ingredients. Add desired amount of the vinaigrette (or serve it on the side), salt and pepper to taste.
Serve on a bed of greens.