Butternut squash is a type of winter squash that is comparable in taste and texture to pumpkin. Being much smaller in size than the average squash, the butternut squash is more adaptable to standard kitchen cuisine as it is a better match to family-sized portions. With its thick orange flesh and its nutty sweet flavor, the butternut has become a favorite ingredient in casseroles, quick breads, muffins and soups. Additionally, it can be served on its own, boiled and mashed or roasted.
Things You'll Need
- Baking sheet
- Aluminum foil
- Nonstick cooking spray
- Large butternut squash
- Small knife
- Pastry brush
- Melted butter
- Sweet squash:
- 1/4 cup maple syrup
- 2 tbsp. orange juice
- Brown sugar
- Savory squash:
Preheat the oven to 400 degrees. Line a large baking sheet with a piece of aluminium foil and spray liberally with nonstick cooking spray.
Place the squash on a cutting board. With a small strong knife, remove the stem portion of the squash. Slice the squash in half end-to-end.
Scrape the seeds and pulp from the center of the squash with a large spoon and discard. Then cut each portion in half, creating four pieces that are approximately equal in size.
Place the wedges on the baking sheet, with the cut side up. Using a pastry brush, coat each piece of butternut squash with melted butter.
Make sweetened roasted squash by sprinkling the buttered slices with cinnamon. Combine maple syrup and orange juice in a small bowl until the two ingredients are well blended, and then drizzle the mixture over the squash. Alternatively, buttered squash quarters can be covered with a mixture of cinnamon, nutmeg and brown sugar.
Create savory roasted squash by sprinkling rosemary, salt and pepper over the buttered squash pieces.
Cover the squash with foil, and place in the oven for 45 to 50 minutes or until tender. Remove the pan from the oven, and let the squash stand for 5 minutes. Ladle syrup over the sweetened wedges prior to serving.