When my skin comes into contact with cut squash, it feels tight with a weird orangey film that seems impossible to wash off. “Squash hands” is a thing, and I’ve experienced it myself. Your hands might feel or look funny afterward However you slice the squash, start by creating a flat side that you can then turn against the cutting board to keep the squash stable for subsequent slices. Place your cutting board on a lightly damp towel to prevent the board from slipping around. Use a sharp chef’s knife on a sturdy cutting surface. Make sure your squash and your hands are thoroughly dry. Either way works, or you can always buy pre-cut butternut squash to save time.
I often slice it in half lengthwise instead, scoop out the seeds, and go from there. In these photos, I sliced my butternut the way you’d learn to cut butternut squash in culinary school. We’re dealing with an irregularly-shaped vegetable here. Which is to say that no matter how you slice a butternut squash into “cubes,” the cubes won’t be perfectly even. Roasted Butternut Squash Tips There’s no wrong way to slice butternut squash Again, I love to contrast the sweetness with spicy and savory ingredients, and you’ll find a list of suggestions below. Over the years, I’ve used it in risotto and soup, hearty fall and winter salads, and even tacos. Roasted butternut makes a great side dish with a few garnishes on top, but it’s more versatile than that. Roasted butternut squash is my favorite preparation because the edges caramelize against the pan, yielding delicious savory bits that help balance the sweetness. Spring zucchini hasn’t arrived yet, so let’s use up the butternut in the pantry while it’s still good.īutternut squash is naturally quite sweet. You can see proof here and here.īutternut squash is technically a winter squash, and it is indeed hearty and wonderful on a chilly day. The skin is perfectly safe to eat, and it’s hardly noticeable after a nice roast in a hot oven. You do not have to suffer through peeling an entire slippery butternut squash if you’re going to roast it. In some recipes, you can also simply omit the sweetener.Want to know something cool about roasted butternut squash? You don’t have to peel it before roasting. I mention that you can use the recipe for varieties other than delicata, as pictured in the recipe. You may like to try this recipe, omitting specific options as preferred. Many recipes for winter squash contain varying amounts of a sweet ingredient, usually to play up the natural sweetness or to balance a spicy ingredient. Hi Marlene, I think you mean that every recipe you’re finding for winter squash via an internet search is sweetened, rather than that all my recipes are (I do have many savory options on this site), so I will answer accordingly. They soften as they cook － becoming a little crisp around the edges － and provide a nice textural balance to the smooth flesh. The flavor is naturally sweeter than many varieties of winter squash and the texture is dense yet creamy.
Tip: If you haven’t tried kabocha squash, keep an eye out for it. The healthy and satisfying side is equally perfect alongside a Thanksgiving turkey.įor easy last-minute assembly, cut the squash earlier in the day and store in an airtight container or plastic bag in the fridge until ready to cook. But he remembered this recipe from last fall － and suggested I mention here that he is quite a fan!Įasy to make with few ingredients, this recipe will complement nearly any protein and will effortlessly perk up a simple weeknight dinner. Initially, I thought his purchase seemed odd, as he’s not particularly fond of orange vegetables. Without the intent of overselling this simple, seasonal side dish, I will mention that my husband recently purchased some winter squash so that I would make this recipe. For added ease, I like to use Kabocha, Delicata, or another variety of winter squash that doesn’t require peeling. This seasonal family favorite is so easy and so good.
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