Squash here is called pumpkin, for some reason, or at least that’s how you need to ask for it at the market. Not that people then have any idea of what you want to do with it!
When I brought a butternut squash to a friend’s house last week, people were amazed that a squash or a pumpkin could look like that. More than that, no one ever thought of roasting it, which I think is the easiest and tastiest way to prepare it.
You’ll need:
- one squash (or pumpkin, whichever you choose to call it)
- extra virgin olive oil
- sea salt
- ground pepper
- dried parsley
1. Preheat oven to 375-380F. You want the oven to get really hot so that the outside of the squash is crispy and the inside is silky and soft.
2. Line a roasting pan with foil. Peel and chop the squash into cubes.
3. Right in the roasting pan, toss the squash with olive oil, salt, pepper, and parsley. You want the crispy outside to be a savory contrast to the sweet inside.
4. Roast until fork tender, about 30-35 minutes, depending on your oven.
Scoop all of the roasted ‘pumpkin’ into a big bowl, drizzle with some of the olive oil remaining in the pan, and enjoy – you can also add some roasted onions – delicious.
ps. We will start voting for this month’s ingredient this week so, leave any suggestions in the comments!
this looks like a great way to use up squash, really healthy too.
Thanks! It’s a dish that definitely tastes like it wouldn’t be nearly as good for you :), mostly I think due to the sweetness.
I never knew butternut squash was pumpkin!
I love pumpkin! YUM! 😀
Great!
Looks delicious!
Thanks!
in NZ. we call it pumpkin too.. no american will understand when i try to explain the difference! and roasted in the best! c
haha I know, it’s a challenge!
Looks wonderful. Squash is just so great roasted and you really don’t need much! Great recipe.
Thank you!
Have made this many times. Simple, easy and tasty!!!
In fact I picked up one today at the market. I think Wednesday will be pork sausage and butternut squash night.
Sounds just right! Take some photos 🙂