I had no idea. Have you sliced a butternut squash before? Gee, it’s so hard to cut through!
When I told you my cousin Very Bradley gave me five of their home-grown squash and that I’d be sharing recipes soon, I had no idea what I was getting into. While there was a road to deliciousness, there was a huge curve of learning on that road!
Before I ever said a word about it, Jenna knew. My friend Jenna at The Painted Apron knew I needed her tips of cutting squash. Trust me. If you’re new to butternut squash-cutting, you need Jenna’s squash tips, too – before you cut a finger off by wobbly mistake. (Jenna, you’re a life saver!)
As for the roasting, that part was e a s y ! !
After the hard part of quartering the squash, place it on a oil-prepared roasting pan or rimmed baking sheet. Spread butter over the squash .
Then sprinkle the recipe’s spices over everything. (Recipe link below.)
I found it really easy to place all the flavorings in this recycled spice container and sprinkle with it.
Next is the brown sugar coating. Yum, right?
Now the oven does all the rest!
And look at all that buttery juice inside the seed compartment.
It was the most tender around that hole since the walls were thinner.
I noticed in the comments of this Taste of Home recipe that people said their squash didn’t cook in the required time.
Maybe they didn’t notice the part about uncovering and baking an additional 15-25 minutes. It took about an hour total for mine to cook.
HH isn’t much on squash anything, but I enjoyed every bite.
Of course, there was no way I could eat the entire thing. Soo…the next day, I made the most delicious butternut squash soup with the leftovers!
I’ll be sharing that soon. 🙂
Do you like butternut squash? I’m curious…what’s been your experience with cutting it?