How to cut a Butternut Squash to roast
- Peel butternut squash and cut in half vertically.
- Remove seeds with a spoon and place cut side down on a cutting board.
- Chop squash to 1-inch cubes and keep aside.
Try using very sharp knife to cut and also be extra careful while chopping to 1-inch cubes.
How to use Roasted Butternut Squash
- Use roasted butternut squash to make Butternut Squash Soup. Cozy warm soup perfect for winter months.
- Can also make Butternut Squash Curry.
- Can add in salads.
Roasted Butternut Squash
Easy to make and can be stored to use in soups, curries and salads.
Ingredients
- 1 1/2 lb Butternut Squash medium sized squash
- 2 tbsp Olive Oil
- 1/2 tbsp Italian seasoning
- 1/2 tsp Salt or as needed
- 1/2 tsp Pepper or as needed
Instructions
- Peel butternut squash and cut in half vertically.
- Remove seeds with a spoon and place cut side down on a cutting board. Chop to 1-inch cubes and keep aside.
- Place chopped butternut squash on a baking tray and add olive oil, salt, pepper and Italian seasoning. Mix to coat all squash pieces with oil and bake at 370F for 30 mins.
- Let cool and use as it is in salads or in soups!
Notes
Storage:
- Place roasted butternut squash in an air-tight container or in a zip-lock bag and keep in refrigerator. Can store in refrigerator for 4 days and in freezer for 1 week.
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See you in the next post!
