It’s an excellent addition to a mixture of roasted vegetables or in winter salads, and can also be blended into a silky pasta sauce. Uses for roasted butternut squash are endless. Of course, you can also roast butternut squash whole, leaving the skin on, and then scooping out the flesh after cooking. From there, you can also hasselback butternut squash by placing each squash half cut-side down and making shallow, even cuts on top of the squash. If you’re roasting two halves for a centerpiece beauty, cut the squash in half lengthwise. Then work with the two parts separately, making sure to scoop out the seeds with a spoon. On a sturdy work surface and using a sharp chef’s knife, cut the neck from the rounded bottom for easy prep if you’re planning on cooking the squash in chunks, diced, or sliced. This can be done before or after cutting the squash into two more manageable pieces. Peel the skin using a vegetable peeler-a Y-shaped peeler is one of our favorite kitchen tools. ![]() Go beyond butternut squash soup and discover how to roast butternut squash in a number of easy ways for satisfying sides and even main courses (butternut squash can make a stunning vegetarian main!).įirst things first, know how to prep butternut squash like a pro. Its orange, subtly sweet flesh is mild, tender, and nourishing. This winter squash is immensely versatile and takes to a wide range of seasonings and cooking methods deliciously, especially roasting.
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