Roasted Butternut Squash: Sweet and Savory Versions

I love vegetables. And by love I mean I have a slight obsession with figuring out the best ways to cook and eat these little treasures, which probably means becoming a dietitian was a smart choice for me! With fall in full-swing and Thanksgiving just around the corner, I thought what better way to start my adventures in blog-land than with a few ways to cook one of my favorite fall veggies! These recipes can be used as some really nice sides at your Thanksgiving table, or pretty at any meal, because they are simply delicious!

To the right, you'll find a picture of a butternut squash. And while I keep referring to it as a vegetable, butternut squash is technically a fruit since it has seeds inside. But since it's not very sweet and is usually cooked like a vegetable, most people, including me, consider it a veggie. However you choose to classify it, this squash is packed with nutrition. It is an excellent source of fiber, vitamins A and C, potassium, and more! It tastes almost exactly like pumpkin so can be used in similar ways. And while it takes a little work to peel and chop, the results are completely worth it!

My favorite way to eat butternut squash is roasted. I've got a savory and sweet version here. I also decided to figure out how to cook the seeds so that I'd basically be able to eat this whole squash. And it worked. :)

Let's start with the basic process for getting the squash ready to roast. First, give it a quick wash, then peel it. Toss the peels in the trash, you won't be needing those anymore. Next, cut the top and very bottom off of the squash; the top has a tough stem, and the bottom is tough as well. And after that, you'll be able to stand it up and very carefully cut it in half straight down the middle.

Then, using a spoon, scoop the seeds out from the middle. Set these aside to toast in the oven for a super tasty snack. Lay each half of the squash with the flat side down, then slice it long-ways to make long strips. Cut the strips into cubes. Now it's ready for roasting!

For a savory roasted butternut, I toss the cubed butternut squash with salt, pepper, garlic powder, dried rosemary, thyme, and canola oil.

For a sweet version, I toss it with brown sugar, pure maple syrup, cinnamon, and canola oil.

Place the squash in a roasting pan or on a baking sheet lined with foil. Spread them out in an even layer. Bake at 425 degrees for about 30 minutes, stirring after 15 minutes. The squash will be tender and slightly golden when ready!

As you can see, they come out looking caramelized and just beautiful!

Now for the seeds. Simple process. Put the stuff you took out of the middle of the squash into a colander. With the cold water running, it's actually pretty easy to gently pull the seeds out and separate them from the rest of the squash. It takes a just a few minutes, and really isn't so bad. From there, dry the seeds in a clean kitchen towel or paper towels. Make sure they're really dry. Spread them out on a cookie sheet, and season them however you like. I just put a little salt and pepper on mine and loved the way they came out. Bake them at 300 degrees for anywhere from 15-30 minutes, or until they are toasty and crunchy all the way through. You'll be able to tell if they're done by tasting them - if they are still chewy, they need to cook longer. Just keep an eye on them so you don't end up with an inedible, burned bunch of seeds. Trust me, it can happen quickly. And that's it! They are a really satisfying salty, crunchy snack!

Savory Herb-Roasted Butternut Squash

Makes about 6 servings

Ingredients:

1 butternut squash (about 2 pounds)
1/2 teaspoon salt
black pepper to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons garlic powder
2 tablespoons canola oil

Directions:

Preheat oven to 425 degrees. Wash and peel the squash. Cut the top and bottom off the squash, then stand it up, and cut straight down the center. Using a spoon, scoop out the stringy middle section with the seeds.

Next, with each half facing cut-side down, carefully slice long-ways making several strips. Cut each strip into small cubes (about ½ inch pieces).

Place the cubed squash on a foil-lined baking sheet or roasting pan. Toss with the seasonings and oil, then spread into an even layer.

Bake for about 30 minutes, or until tender and lightly browned. Stir them after about 15 minutes then continue baking until done.

Maple-Cinnamon Roasted Butternut Squash