Baked Butternut Squash Recipe

Butternut squash: A sweet, nutty-flavored winter squash that becomes tender and caramelized when baked.

Olive oil: Adds richness and helps the squash caramelize in the oven.

Salt: Enhances the natural flavors of the squash.

Pepper: Adds a bit of heat and depth to the dish.

Thyme: An optional herb that adds a subtle earthy flavor.

Rosemary: Another optional herb that provides a fragrant, pine-like aroma.

When preparing butternut squash, ensure that the cubes are cut to a uniform size. This promotes even cooking, preventing some pieces from becoming too soft while others remain undercooked. Additionally, spreading the squash in a single layer on the baking sheet allows for better air circulation, which helps achieve that perfect golden brown exterior. If you want to enhance the flavor, consider adding a sprinkle of thyme or rosemary before baking.

• butternut squash - Substitute with acorn squash: Acorn squash has a similar texture and sweetness when baked, making it a good alternative.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes offer a comparable sweetness and texture, and they bake well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for baking.

• olive oil - Substitute with coconut oil: Coconut oil can be used for its mild flavor and similar cooking properties.

• salt - Substitute with sea salt: Sea salt can be used for its similar flavor profile and mineral content.

• salt - Substitute with kosher salt: Kosher salt has a similar taste and can be used in the same quantities.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different color.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat but can be used in smaller quantities for a similar effect.

• thyme - Substitute with oregano: Oregano has a robust flavor that complements baked dishes well.

• thyme - Substitute with basil: Basil offers a sweet and aromatic flavor that pairs nicely with squash.

• rosemary - Substitute with sage: Sage has a strong, earthy flavor that works well with roasted vegetables.

• rosemary - Substitute with tarragon: Tarragon provides a slightly sweet and anise-like flavor that can enhance the dish.

• Allow the butternut squash to cool completely after baking. This prevents condensation, which can make the squash soggy.
• Transfer the cooled squash into an airtight container. If you have a lot, consider using multiple containers to avoid overcrowding.
• Store the container in the refrigerator. The baked butternut squash will stay fresh for up to 4-5 days.
• For longer storage, place the cooled squash on a baking sheet lined with parchment paper, ensuring the pieces are in a single layer.
• Freeze the baking sheet for 1-2 hours, or until the squash pieces are solid. This prevents them from sticking together.
• Once frozen, transfer the squash pieces into a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the frozen squash in the refrigerator overnight or reheat directly from frozen in the oven at 350°F (175°C) until warmed through.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover butternut squash on a baking sheet in a single layer. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, or until heated through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Add the leftover butternut squash and sauté for 5-7 minutes, stirring occasionally, until warmed through.

• Microwave Method: Place the butternut squash in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on high for 2-3 minutes, stirring halfway through, until hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the butternut squash in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through, until crispy and warm.

• Steaming Method: Place the butternut squash in a steamer basket over boiling water. Cover and steam for 5-7 minutes, or until heated through. This method helps retain moisture and flavor.

• Oven: The primary appliance used to bake the butternut squash at the specified temperature of 400°F (200°C).

• Peeler: Essential for removing the tough skin from the butternut squash.

• Knife: Used to cube the peeled butternut squash into uniform pieces.

• Cutting board: Provides a stable surface for safely peeling and cubing the squash.

• Mixing bowl: Used to toss the squash cubes with olive oil, salt, pepper, and optional herbs.

• Baking sheet: The flat surface on which the squash cubes are spread in a single layer for even baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

• Spatula: Used for stirring the squash halfway through the baking process to ensure even cooking.

• Measuring spoons: Used to measure the 2 tablespoons of olive oil accurately.

• Oven mitts: Essential for safely handling the hot baking sheet when placing it in and removing it from the oven.

Pre-cut squash: Buy pre-peeled and cubed butternut squash from the store to save time on preparation.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Batch cooking: Double the recipe and store extra roasted squash in the fridge for quick meals throughout the week.

Microwave first: Microwave the whole butternut squash for a few minutes to soften it, making it easier to peel and cube.

Herb mix: Use a pre-mixed herb blend to quickly season your squash cubes.