Prepping a butternut squash for savory fall recipes doesn't have to be hard. This simple tutorial shows you how.
Call me crazy, but the one thing I don't want to do before serving Thanksgiving dinner is go to the ER for stitches. And yet, I've always feared that fate every time I picked up a butternut squash. Seriously... butternut squash has to be one of those foods you evaluate on the risk-reward scale.
Taste -> delicious
Nutrition -> top notch
Danger of slicing off an appendage -> infinitely high
That is of course unless you try this super easy method
I know there are hoards of recommendations out there on how to make easy work of cutting up a butternut squash. But I've personally found the microwave "soften" method to be the best. The key is to use your microwave just enough to soften it, but not cook it through (also key is poking the vent holes in the squash before microwaving. The other thing I don't want to do before Thanksgiving dinner is clean up a butternut squash explosion.)
Not sure what to prepare once you've actually mastered the "microwave method" for butternut squash. Give this Roasted Butternut Squash with Walnut and Cherries recipe a try.
What about you? Any tips/tricks you find especially helpful with any of the fall/winter squash?
Prepping a butternut squash doesn't have to be hard! Learn how to easily cut and peel this delicious veggie! Tweet this
Roasted Butternut Squash with Walnut and Cherries
Serves 4 to 6
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 3/4 cup toasted walnuts
- 1/2 cup dried cherries
- Preheat oven to 425 degrees F.
- Place butternut squash on a stable cutting board; pierce all along the body of the squash with a knife.
- Microwave on HIGH 6 minutes or just until slightly tender (do not overcook). Remove from microwave and let cool slightly. Cut butternut squash in half just above the base/bulb end of the squash; cut off end. Peel butternut squash. Cut bottom half in half lengthwise; use spoon to scoop out seeds. Continue cutting and cubing butternut squash.
- Place cubed squash on a baking sheet and coat with olive oil; sprinkle with salt. Baked at 425 degrees F for 30 minutes or until tender and roasted.
- Let cool and top with walnuts and dried cherries. Can be served warm, at room temperature or chilled