Roasted Butternut Squash – Looks Odd, Tastes Great
I’ve had an odd relationship with squash as a good my entire life. Like so many other foods in my life, I just started eating squash regularly in the last 2-3 years.
For some reason, I thought ALL squash were for decoration. I know now that there is an obvious difference now, but before I didn’t touch any other squash besides a zucchini and the occasional yellow.
Now, it’s a different story. I’m a squash fanatic of sorts. I’ll eat any and all. The weirder the squash, the better! However, I haven’t gotten on board with spaghetti squash….yet.
Garden to Table
This year, I started working the grounds part time at a Christian retreat with a lot of wooded area and a HUGE garden. I do a large portion of the gardening there, so in turn, I get to take veggies home pretty much as I please. This year, the BUTTERNUT SQUASH was plentiful, and I snagged a few hefty ones to try out.
Going into the preparation of the butternut squash, I knew that I would most likely be roasting it. I went with my standard 450 degree oven.
I wanted to supplement my butternut’s flavor, but not take away from it. That being said, I decided to roast the squash with some thinly sliced onions, to partner with the sweetness and add some texture as well.
USEFUL EQUIPMENT ALERT
I use a nice, deep roasting pan with riveted handles for jobs like this. I like having the sides on it because I can just toss whatever I want to roast with its oil and secondary ingredients all in the roasting pan. This makes for a great one-pan dinner. Here’s a nice deal a quality roasting pan that I found on Amazon:
Back to the Food
After tossing the cubed butternut and onions in some olive oil, I gave the top a sprinkling of salt, pepper, garlic powder, and paprika. I figured the paprika could bring a background heat that would offset the sweetness of the squash and onions nicely.
Another major producer this year in the garden I work in, was the herb bed. They are still thriving at the end of October and show no signs of dying off. I keep stocked up on fresh rosemary by grabbing a sprig or two once a week.
I stripped two sprigs of the rosemary, and tossed the leaves in with my butternut and onion mixture, and mixed it up well. This helped to cover the aromatic side of flavoring as well as added some nice pops of green color.
What I was left with was a dish I would be proud to serve alongside any entree. The butternut squash stayed moist, but crisped ever so slightly on the outside. The flavor that the roasted butternut squash absorbed from its helped was second to none.
Not too much of anything. Just a perfectly choreographed ensemble of flavors, sashaying in and out of each other in perfect rhythm.
Get in the Squash Game…Not the Sport
Roasted butternut squash is such an amazing tasting side, and squash in general is supremely healthy for you. So next time you see a pile of weird looking squash in the grocery story with the produce, don’t just pass by. Grab one and roast it up with your dinner! You’ll be happy you did and you’ll want roasted butternut squash more and more!
- 1 large butternut squash or 2 small
- 1 medium onion, sliced
- 2 springs fresh rosemary, stripped and stems discarded, or 1 tbsp of dried
- 1 tsp each garlic powder, paprika, salt and pepper
- 2 tbsp olive oil
- Pre-heat your oven to 450 F. Peel the butternut squash until the white layer is gone. Halve it lengthwise and remove the seeds and inside in the bell at the bottom. Dice into 1 inch cubes.
- Add the cubed butternut squash to a roasting pan along with the sliced onion. Coat with the olive oil, rosemary, garlic powder, paprika, salt and pepper. Toss well to combine.
- Roast for 15-20 minutes, tossing halfway through.