This Roasted Whole Butternut Squash is a rustic preparation that uses the whole vegetable. Squash can be hard to cut, in this recipe you just need to cut it once lengthwise. Eat the squash straight from the skin and harvest the tender, delicately sweet flesh. Or, scoop it out and puree it to make soup with some coconut milk or add to your mashed potatoes to make roasted butternut mashed potatoes.
Further reading
Don’t miss to read Jessica’s extensive article about How to Roast Butternut Squash on The Forked Spoon. I would love to hear from you in a comment or recipe rating. The best part of sharing my recipes is seeing you guys being inspired and enjoy them as much as I do ! Tag me on Instagram if you made this recipe. I’ll do my best to respond to each and every comment and love to scroll through your creations.
Roasted Whole Butternut Squash
Ingredients
- 1 butternut squash
- sea salt
- thyme
Filling
- 1 garlic clove
- 2 cherry tomatoes
- 1 shallot
- 2 tsp olive oil
Instructions
- Heat a convection oven to 180°C.
- Cut your butternut squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon.
- Transfer the butternut squash, cut-side-up into a baking dish. Make shallow cuts in a crosshatch pattern on the flesh side if you like.
- Use the hole of the squash to add the filling and use a brush to coat the entire surface with olive oil.
- Season with salt and thyme.
- Roast in the oven for approximately 45 minutes, or until soft, and fork-tender.
- Remove from oven and let cool.
- Scoop flesh from the kin and enjoy plain or in your favorite recipes.
