Learn how to roast a whole butternut squash to save yourself some time and hard work! Whole roasted butternut can then be added to stew or salads.
Hi lovely, do you've a butternut squash sitting in your kitchen for some time now, and you still do not have the energy to pick a knife to peel and cut it?
I am here to show you how to roast a whole butternut squash without any effort! Are you in?
You can sometimes have desires to roast butternut squashes or winter squashes when you see them in markets or shops. More likely, you are excited by yummy butternut recipes that make your taste buds yearn for some.
The thing is, roasting a butternut squash when you have painful hands or when you are sick, tired, out of time, or super busy isn't a simple thing to do.
But from here on, you'll now be enjoying your roasted butternut anytime you want to. Roasting whole butternut squash takes all the tough work off your hands!
Peeling butternut squash
- As I've told you, and I am here to remind you again that vegetable and fruit skins are packed with phytochemical nutrients.
- Do not peel your butternut squash before roasting it.
- The skin of butternut squash is about 80% moisture.
- Butternut skin has fat.
- The skin is rich in phenolic compounds and is edible once well cooked.
- Butternut skin has a high level of antioxidants than in the seeds.
Having these points in mind, you'll now roast your whole butternut squash without any doubt of preserving the most nutrients.
I've roasted 2 whole butternut squashes for you;
- On one butternut, I applied a mixture of coconut oil with balsamic vinegar together with sumac spice to add flavor. I don't let the butternut squash to roast completely, this way, you can dice it and incorporate it in your other recipes or serve it as a side dish.
- On the other, I only rubbed coconut oil and some salt. I also cooked it longer than the 1st one so that you can make a homemade butternut puree. It's also perfect for making a butternut soup. You just need to peel the skin with your fingers or by using a spoon.
How to store whole roasted butternut
- You can roast several butternuts and store some in the fridge or freeze them.
- If you want to freeze, cut open the roasted butternut and scoop out the seeds.
- Dice them into cubes and put them in freezer bags
- Otherwise, you can wrap the whole roasted butternut in a kitchen towel, then slide it inside a freezer bag and store it in the fridge for up to 10 days.
I believe that this post is helpful to you, please let me know by commenting here below. Please don't forget to pin and share, thank you.
My love to you, Githu.
See these healthy recipes with butternut squash.
- Massaged kale salad with smoky chickpeas
- The best and the healthiest sweet potato recipe
- Vegan buddha quinoa bowl
- Healthy vegetable stir fry
How to roast a whole butternut squash
- 1 medium butternut squash
- 1 tsp olive or coconut oil
- some salt
- 1/2 tsp spices of your choice (here I use sumac)
- 1/2 tsp balsamic vinegar
- Clean your butternut and pat dry it
- Turn on your oven to 200°C (392°F)
- Using a thin sharp-edged knife or a fork, stab the butternut all over to make small holes. This will accelerate the cooking
- For spicy roasted butternut, mix the rest of the ingredients in a small bowl, and apply the mixture all over the butternut squash
- However, for simple roasted butternut, apply oil and salt all over.
- Put the butternut to roast. After 30 mins, turn the butternut to roast the other side
- If you want to incorporate the butternut squash in a stew or in a salad, don't let it cook too much. About 40 minutes are enough. This way the butternut will hold well especially in salads
- For a puree, let the butternut roast for up to 1 hour. It will be tender and the skin will peel off easily
- Leave the roasted butternut to cool before using it.