FRESH, ROASTED BUTTERNUT SQUASH

FRESH, ROASTED BUTTERNUT SQUASH

Recipe by Barbara Bach
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 1-Butternut Squash

Directions

  • Wash squash and cut in half, lengthwise; scoop out seeds/strings
  • Line a baking sheet with parchment paper, spray with Olive Oil
  • Place both halves face down
  • Bake @ 400 degrees for 1 hour
  • Allow to cool and scoop the baked squash. Use as you wish, whether in bread, soup, or just eat it with butter & salt.
  • This butternut squash made 4 cups. It takes 1 cup to make my pumpkin bread. I used the same recipe to use butternut squash instead of roasted pumpkin. The only think I changed was 1/2 tsp. of cinnamon for the Butternut Squash bread.

    https://barbarasfrenz.com/2019/11/fresh-pumpkin-bread/

  • I enjoyed cleaning it out, adding some salt & butter and eating it that way.
  • Seal in freezer bags or containers and freeze till later.
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