how to prepare butternut squash?

1. Turn each half so that a flat end rests against the cutting board. Use a sharp serrated peeler or paring knife to peel off the skin in downward strokes.
   
2. You will notice light green lines emerging beneath the skin as you peel. You want to make sure to peel all of those green lines away from the squash—they can be tough and fibrous. The squash isn’t completely peeled till all of those green lines have disappeared and the orange flesh remains.
   
   

   
3. Once both halves of the squash are peeled, slice the fatter half lengthwise. Scoop out the seeds with a metal spoon. Reserve those seeds… they are absolutely delicious when roasted! (instructions below)
   
   

   
4. Now you have three sections of peeled squash, which you can slice or dice depending on your preference.
   
   

   
5. I usually dice the squash into 1-inch cubes, which helps it to cook faster and more evenly.
   
   

   

How to Roast Butternut Squash, Skin On

1. There are two ways to roast butternut squash—skin on, and skin off. It’s easiest to roast skin on, that way you don’t need to deal with peeling. This method words best if you are planning to make a butternut squash puree, or you simply want to scoop out the cooked flesh and you’re not worried about the presentation.
2. To roast skin on, preheat oven to 400 degrees F. Slice off the stem and bottom ends of the squash so that both ends are flat.
   
   

   
3. Set the squash on a cutting board with the widest cut end flat against the board. Use a heavy chef’s knife to cut the squash from top to bottom, slicing it in half vertically. This may be difficult depending on how strong or sharp your knife is, or how big and thick your squash is. Take your time. If you encounter some resistance, you can tap downward on either end of your knife blade with a rubber mallet to slowly move it along. If you've pre-microwaved your squash, the slicing should be easier.
4. Once you’ve sliced the squash in half, scoop out the seeds with a metal spoon. Reserve them for roasting, if desired.
   
   

   
5. Brush the cut surfaces of the squash with olive oil.
   
   

   
6. Place the squash halves cut side down onto a baking sheet.
   
   

   
7. Roast the squash for about 1 hour, turning the sheet once halfway through cooking. Start checking for doneness around 45 minutes—smaller squash will cook faster. It will take a full hour or longer to cook a 3 pound squash.
8. The squash is done when the flesh is tender all the way through to the skin. The outer beige skin will be slightly blistered and browned. The inner flesh will be dark orange, soft, and caramelized around the edges.
   
   

   

How to Roast Peeled Butternut Squash

1. The easiest way to roast squash that has already been peeled is to dice it into 1-inch cubes. The smaller size will help the squash to roast more evenly.
   
   

   
2. Preheat oven to 400 degrees F. Place the cubes into a large mixing bowl and toss with 1-2 tbsp olive oil (I use about 2 tbsp for a 3 lb. squash). You can also toss it with minced garlic, if you’d like.
   
   

   
3. Spread the squash out evenly across 1 or 2 baking sheets. I like to line the tray with a silpat for easy cleanup. Sprinkle the squash with salt, pepper, and any other seasonings you like.
   
   

   
4. Roast the squash for 30-40 minutes, stirring once halfway through cooking, till the largest pieces of squash are fork tender.
   
   

   

How to Roast Butternut Squash Seeds

1. A 3 lb squash will produce about 1/3 cup of cleaned seeds. Preheat oven to 325 degrees F. Place seeds and pulp into a mixing bowl. Cover the seeds with water. Use your fingers to separate seeds from the fibrous butternut squash threads. It is easiest to do this underwater.