Roasted Whole Butternut Squash

Roasted Whole Butternut Squash

Butternut squash is delicious and can be prepared in many different ways! It is the perfect autumn dish, but not many people know it can be transformed into a delicious whole roasted desert as well!

Today we will show you three amazing recipes for roasted whole butternut squash and by the end of the article we are sure that you will want to try them out for yourself!

Keep on reading to find all of our secrets on how to make the best roasted whole butternut squash!

Classic Roasted Butternut Squash

You will need:

  • 1 Butternut Squash
  • 1 tbsp of olive oil
  • 1 tsp of black pepper
  • 1 tsp of sea salt

How to do it:

Step 1 – Prepare the squash:

Wash the Butternut Squash well and slice it into two lenghtiwse. With a spoon, scoop up the seeds from the insides. You can either consume them raw as that is good for you, or you can roast them. Alternatively, if you are not into that, throw them away.

Step 2 – Cooking:

Preheat the oven to 425F or 220C. Get a baking tray and cover it with baking paper. Place the Butternut Squash on the tray and season it with salt and pepper.

Bake for 40 minutes until it is soft. Best served with grated parmesan on top.

Sweet Roasted Whole Butternut Squash

You will need:

  • 1 Whole Butternut Squash
  • 2 cups of sugar
  • 2-3 cups of water

Optional:

  • Cinnamon
  • Vanilla – for seasoning

How to do it:

Step 1 – Prepare the squash:

The Butternut Squash needs to be washed really well with a sponge under running cold water to remove all the grime and dirt.

Dry it off and slice it into pieces without peeling it or roast it whole. The Butternut Squash seeds can be digged up with the help of a spoon.

Tip: Do not throw them away,  rather dry them or cook them in the oven with a pinch of salt, water and flour. They are good for your health when you eat them raw, or if you would like, you can roast them – they are really tasty!

Step 2 – Roasting:

Get a tray and butter it, then place the Butternut Squash with the top facing up. In go 2 cups of water on the bottom of the tray. If your tray is larger, pour in additional water. The point is that the water should cover a quarter of the tray.

Sprinkle the Butternut Squash with sugar. If you would like, you can also top them off with some vanilla and a pinch of cinnamon.

Put it in the oven on 320-338F or 160-180C and roast it for about half an hour. Around 20 minutes into the roasting, you can raise the temperature, so it can get caramelized. Serve slightly cooled.

Bon appeti!

Roasted & Stuffed Butternut Squash

You will need:

  • 1 Butternut Squash
    • 2 tbsp of olive oil
    • 1 tsp of salt
    • 1 tsp of onion powder
    • 1 tsp of black pepper
    • 1 tsp of cosher salt
    • 1 branch of rosemary
    • 1 clove of garlic

For the filling:

  • 1 cup of quinoa
    • 1/3 cup of black beans
    • 1/3 cup of corn
    • 1/3 cup of red pepper
    • 1/3 cup of sauteed onion & mushroom
    • 1/4 tsp of Herbs de Provence
    • Black pepper
    • Salt
    • 1/4 tsp of chipotle

How to do it:

Step 1 – Roast the butternut squash:

Wash the whole Butternut Squash to remove the grime and dirt. After that, halve it lenghtwise. Scoop up any seeds. As we have already learnt today, eating them raw is good for your health. Otherwise eat them roasted or throw them away.

Preheat your oven to 425F or 220C. Butter a tray and place the 2 pieces of the Butternut Squash face up. Pour in some water. It should cover 1/3 of the tray. Bake for 30 minutes.

Step 2 – Prepare the filling:

While the Butternut Squash is in the oven, heat some water in a small pot and add the quinoa. Let it boil for 10-15 minutes and then drain it from all the water. Slice the red bell pepper into medium-sized cubes and set them aside as we will need them later.

In a pan heat up 1 tbsp of olive oil and add the chopped onion, stirr for a couple of minutes until it starts to become translucent. Now is the time to add the chopped mushrooms and the red bell pepper.

Add the black beans and the corn, season with black pepper and salt. Add 1 tsp of chipotle and toss for about 30 seconds and remove from the heat. Check the Butternut Squash – it should be ready by now. Once it cools off for about 15 minutes, scoop up the flesh and dice it into small cubes.

Step 3 – Assemble and bake for a second time:

Grab a bowl and mix the Butternut Squash cubes with the ingredients we previously cooked in the pan – this will be our filling. Use a spoon to fill the insides of the Butternut Squash with our well mixed filling. Bake again at 350F or 175C for half an hour.

We hope you enjoyed this recipes as much as we did! Stay tuned for more!

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