butternut squash basics

how to roast: 
Preheat oven to 400°F. Peel, seed, and dice squash. Reserve seeds for toasting. Place diced squash on a baking sheet and toss with a bit of olive oil, coating well. Season with salt and pepper. If extra sweetness is desired, add a little maple syrup or brown sugar. Roast for 35-40 minutes, turning once, until softened and lightly browned on all sides. Remove and allow to cool to room temperature. Roasted squash will keep in the refrigerator
for 2-3 days.

how to purée: 
Transfer cooled squash to a food processor and pulse until smooth. Once puréed, it’s ready to stir into sauces, smoothies (yup!) or muffins.

how to toast the seeds: 
Place seeds from your squash in a sieve and run under water, removing as much of the squash as possible. Spread seeds out onto a paper towel to dry, patting as needed. Spray a piece of aluminum foil with cooking spray. Add dried seeds and bake for about 10 minutes at 400°F until lightly toasted. Remove and allow to cool to room temperature. 

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