What is butternut squash?
Squashes and pumpkins are so delicious. They belong to the cucurbita family and are a relative of zucchini and pumpkin.
Image by Nick Collins from Pixabay
In Asian cooking, there is lots of use of kabocha squash-Japanese cuisine uses it for tempura; Thai cuisine uses it in red curries to add a touch of velvety sweet richness; Chinese people add it to rice congee, which is essentially a rice porridge.
Beside kabocha, butternut squash is definitely one of my favorite squashes. Its sweet and nutty flavor make it a wonderful addition to any Thanksgiving or other dinner table. So I decided to go with an easy herb roasted butternut squash recipe that showcases its clean flavor and does not mask it.
What can I make with butternut squash?
There are so many wonderful butternut squash recipes out there. I decided to go with an easy butternut squash recipe. All you need is oil, the oven, and some herbs!
People often saute butternut squash with onions, garlic, and herbs and blend the mixture for a pureed soup. I remember seeing a recipe from Jamie Oliver, who put it in a lasagna. Such a good idea! It can also be in a ravioli filling. Yummy!
An easy roasted butternut squash recipe can also be a delicious side dish. Thyme works so nicely with roasted butternut squash: it perfumes the squash, but does not overpower it. So you can still taste the sweetness and buttery-ness of the squash.
COVID-19 Cooking
While this post was originally published in November 2019 in time for Thanksgiving, I have been updating this kitchen diary due to the new restrictions of living in the time of COVID-19. Everyone is currently trying to stay safe and stocking up on fresh produce that lasts.
If you are looking to do some smart and strategic grocery shopping in preparation for what is to come, I suggest buying some sturdy veggies.
Butternut squash, kabocha, acorn squash, winter melon/wax gourd, onions, potatoes, are all great buys right now.
Please stock up without over-buying/hoarding and be wise in your shopping decisions.
Foods that are rich in Vitamin C have been linked to improved immune system functioning so make sure to buy your fresh fruits and veggies along with your snacks and non-perishables!
FAQs
People often cut the butternut squash in half length-wise and take out the seeds.
Some of the best butternut squash recipes out there use roasted butternut squash as a base.
To roast butternut squash perfectly, use high heat and lots of oil.
Roast them whole face-down on a baking tray, skin on. Or peel and cut them into slices.
If you’re baking a whole baking tray of butternut squash, I’d recommend at least 1/4 cup of oil. 2 tbsp is not going to cut it.
Make sure to evenly coat your veggies with the oil by mixing them around and then pop them into a hot oven that is at least 400 degrees F. You’ll get a delicious baked butternut squash.
Depends on the vegetable and what type of cuisine you are making.
I love the Lawry’s garlic salt and seasoned salt mixes as well as crushed red pepper flake-yes that’s the stuff you get in packages when you order pizza. 😉
Add minced garlic during the last 5 minutes of cooking to prevent burning.
Check out my bacon glazed brussels sprouts for more roasted veggie ideas.
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Oven Sun Dried Tomatoes
Equipment
- oven
Ingredients
- 5 lb fresh cherry tomatoes cut in half
- 1 tsp salt or to taste
Instructions
- Preheat oven to 250 degrees F.
- Using a chef's knife, cut tomatoes in half.
- Sprinkle evenly with salt.
- Roast butternut squash for approximately 3 hours turning the last hour to allow even roasting.
- When tomatoes have become dried but still somewhat chewy and soft, remove from oven.
- Allow tomatoes to cool. Then place them in a sealed container and refrigerate. These can keep for 1-2 months refrigerated.
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Happy cooking! Tag me on Instagram @jennskitchendiary if you’ve made this dish! Would love to see how it turned out.
