FRESH, ROASTED BUTTERNUT SQUASH

Written by Published on in Bread, Made From Scratch, Sides
Jump to Recipe Print Recipe
FRESH, ROASTED BUTTERNUT SQUASH
Print

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.
Print Recipe

Comments are closed.