What does roasted butternut squash taste like?

Butternut squash tastes a bit like sweet potatoes but is also nutty and tender. The sweet notes may be brought out with cinnamon and the savory notes with sage or thyme.

Can this roasted butternut squash be made with cranberries and feta?

Absolutely! Leave out the mushrooms and stir in some dried cranberries or roast with a few fresh ones. In this case I would drizzle some maple syrup on along with the brown butter and sprinkle with feta.

How To Make Roasted Butternut Squash Halves:

If wanting to make a whole roasted squash slice the squash carefully in half vertically, remove the seeds and place upside down on an oiled or parchment lined baking sheet. Roast at 400 degrees for about an hour or until the squash is soft when pierced.

Great Fall Recipes for Butternut Squash

Description

When Fall hits and squash appear in the stores I pull out my recipes for butternut squash. I love it simply roasted on its own, but squash also makes a great main course or salad.

Ingredients

Units Scale

1 large butternut squash (3 lbs)
1 lb mixed fresh mushrooms sliced 1/2″ thick
3 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves
4 garlic cloves, minced
Kosher salt and black pepper
3 tablespoons unsalted butter
1 teaspoon balsamic vinegar, plus more as needed
1/4 teaspoon red-pepper flakes, plus more as needed
Pomegranate Seeds
Sage Leaves
Goat Cheese, Mascarpone Cheese, Ricotta Cheese

Cook Mode Prevent your screen from going dark

Instructions

Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash ½-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.

On a rimmed baking sheet, toss the squash and sliced mushrooms with the olive oil, thyme and 3 minced garlic cloves and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned, 20 to 25 minutes. Flip and roast until tender, another 5 to 10 minutes.

After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. You will hear the butter sizzle and then it will stop. This is how I know it is ready! Remove from heat and add the vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop over very low heat until the squash is ready.

Dip a piece of squash into the brown butter, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the brown butter over the squash and top with reserved minced garlic clove, pomegranate seeds, sage leaves, and sprinkle with cheese and flaky salt.

Or spread a layer of cheese on a platter and top with squash mixture and garnishes.

Notes

See post for more roasted butternut squash recipes and other tips on squash.