Butternut squash can be a pain in the posterior to cut up. The secret to chopping it up with ease is to cut off both ends and peel the skin with a sharp vegetable peeler before hacking away at it.
Watch this Periscope video to see how I hack up the squash:
Time to make Roasted Butternut Squash!
Serves 2-4
Ingredients:
- 2-3 tablespoons ghee or your favorite cooking fat
- 1 large butternut squash
- Diamond Crystal kosher salt
- Freshly ground black pepper
Equipment:
- All of my recommended kitchen tools are listed here.
Preheat your oven to 400°F. I like to use the convection roast function on my toaster oven because the squash comes out crisper on the outside.
Peel, seed, and chop your squash into uniform pieces and place on a parchment paper or aluminum foil-lined baking sheet. Buy a good vegetable peeler because that is the key to your success.
Melt 2-3 tablespoons of ghee or your favorite cooking fat. Lard works great, too!
Toss the squash with the melted fat, salt, and pepper.
Roast for ~45 minutes, tossing the squash every 15 minutes or so.
Yum!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Roasted Butternut Squash
Ingredients
- 1 butternut squash pealed, seeded, and cubed
- 3 tablespoons ghee or fat of choice
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Preheat your oven to 400°F. You can also use the convection roast function on your toaster oven (which I prefer).
- Butternut squash can be a pain in the posterior to cut up. The secret to chopping it up with ease is to cut off both ends and peel the skin with a sharp vegetable peeler before hacking away at it. Peel, seed, and chop your squash into uniform pieces and place them on a parchment paper or aluminum foil-lined baking sheet.
- Melt 2-3 tablespoons of ghee or your favorite cooking fat in a bowl in the microwave.
- Toss the squash with the melted fat, salt, and pepper.
- Roast the squash for ~45 minutes, tossing the squash every 15 minutes or so. The squash are done when you can pierce the pieces with a fork and they have browned edges. Yum!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
2/3/23 – Made this for a family dinner. Excellent!. I used 2 small butternut squash peeled and cut into 1 inch chunks. Cooked in my convection toaster oven at 400°F for 45 minutes. (I forgot to stir them while cooking which I will strive to get right next time). Still came out great. Might drizzle some maple syrup over them right before serving next time. Adding this to my favorites’ recipes.