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A tough winter squash with dangerous curves and creamy, sweet flesh, the pumpkin squash is hard to resist. Sometimes I roast it whole, but in this recipe I cut the squash into bite-size cubes and tossed them with brown sugar and freshly grated nutmeg. The whole house smells wonderful every time I do it.
If you need a vegan vegetable garnish, simply swap olive oil for melted butter.
If you've ever wondered how to make butternut squash, I'll explain it to you here. Roasted pumpkin, like all roasted vegetables, is easy to make and frees you up to do other things. The oven does everything for you!
How do you peel a butternut squash?
These babies can be difficult to peel and cut, but here are some tricks I've learned along the way to make things a little easier. Before you start, you'll need a chef's knife, a sawn vegetable peeler, a sturdy cutting board, and a spoon.
First, cut the bottom and top of the squash directly. You want the pumpkin to be flat on both ends, for stability.
Then cut the pumpkin in half, right where the pumpkin begins to widen. You will have an oblong half and a round half.
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Using a serrated vegetable peeler, peel the skin. As you peel, you will notice light green lines under the skin. Be sure to peel off all the green lines from the pumpkin; They can be tough and stringy. Try to keep peeling until all those green lines are gone and only the orange flesh remains.
Then cut the round half of the squash in half to reveal the seeds. Scoop these up and discard them, or save them to be wasted separately.
Can you toast pumpkin seeds?
If you can! Not only are pumpkin seeds, but all pumpkin seeds are edible and nutritious. They are also great snacks. The seeds are full of healthy fats and high in protein. They are smaller than pumpkin seeds, but just as delicious.
All you have to do is scoop them out of the raw squash, rinse them, and roast them in the oven with salt or other spices.
How to roast butternut squash (and other vegetables):
Once you memorize how to roast butternut squash and other vegetables, you probably won't need a recipe anymore – it's an easy and user-friendly process that allows for a lot of improvisation, no matter what you bake!
Here are some tips to get you started on the road to perfectly grilled vegetables:
Uniform sizes: Regardless of the vegetable you are roasting, make sure the pieces are the same size, to cook evenly. I like to cut the squash into 1-inch pieces.
Keep things dry: After rinsing the vegetables, pat them dry or allow them to air dry before they enter the oven. More moisture = more steam, preventing your vegetables from browning.
Roasted as with as: If you're only cooking one type of vegetable, you don't need to worry as much about this … but if you're mixing it up, check out the section below to see how I like to sort my grilling vegetables.
Keep the temperature high: Roasted vegetables cook best at higher oven temperatures, 400-450 degrees, to develop caramelization and a deep, rich, and concentrated flavor.
A little oil goes a long way: You don't need a ton of oil to roast vegetables, but you do need a little to make them crisp and golden. Drizzle a thin stream of olive oil over the leaf tray and gently stir with your hands to cover everything.
Or use a spray bottle with your favorite cooking oil to lightly coat your vegetables. If desired, you can combine the oil and vegetables in a bowl and toss them before placing them on the baking sheet.
Don't fill your vegetable: Spread them out! Overcrowded vegetables create steam, preventing them from becoming toasted. The surface of the baking sheet contacts the flat sides of the pumpkin, while cooking oil is what gives roasted vegetables those crisp, brown chunks.
Plus, flip everything halfway through cooking so the other sides have a chance to be just as delicious.
Add flavor: Salt and pepper go a long way to finishing your plate, of course, as does brown sugar. But there are also other fun ways to have fun with roasted pumpkin.
What can be added to roasted pumpkin?
Butternut squash has a velvety texture that can be made sweet or salty, depending on your mood. Roast chicken with butternut squash? Finish your pumpkin with sage and get ready to dig!
Lemon, lime or orange zest: Add citrus zest or juice over roasted butternut squash before as a finishing touch. Butternut squash loves a little acid.Roasted zucchini with cinnamon: Pumpkin and hot spices like cinnamon are made for each other. If you can't find the nutmeg, change the cinnamon.Make yogurt sauce: a good quality yogurt is a great base for a pumpkin sauce or roasted vegetable of any kind. Try the minced garlic and a swirl of olive oil mixed with some plain Greek yogurt, and put the squash on top of the squash with abandon.Pumpkin without sugar: Instead of brown sugar, a pinch of fresh lemon juice, a little thyme or fresh chopped sage, or a drizzle of balsamic vinegar, it all makes the butternut squash shine.Change the salt: Coconut amino acids, lemon juice, or soy sauce can be drizzled over pumpkin instead of salt.Pumpkin with maple syrup: Maple syrup, or even honey, is a perfect substitute for brown sugar to keep things natural. However, use half as much honey as brown sugar; If you try, let me know how you like it in the comments.
Do different vegetables have different cooking times?
When you plan on roasting combinations of vegetables, like squash and sweet potatoes, it's helpful to know that because vegetables have different densities, they also have slightly different cook times.
Vegetables that take longer to roast can be put in the oven first, and then shorter cooking vegetables can be added to the pan halfway through the roast.
However, not all of this is a difficult and quick rule. If you want to roast pumpkin with garlic, for example, you can definitely do it. Just add garlic slices to a tray of florets without worrying about keeping them separate.
Vegetables that take longer to roast (35-45 minutes, depending on the size of the slice / slice / or whole):
Squash: kabocha, squash, butternut, acorn, delicata, spaghetti
Potatoes, tubers and tubers: Beets, carrots, sweet potatoes, potatoes, parsnips, turnips, kohlrabi
Alliums: Garlic, shallots, onions, leeks
Vegetables that have a shorter cooking time (18-25 minutes depending on the slice / slice / or whole):
Brassicas: Broccoli, Brussels sprouts and cauliflower
Mushrooms: shiitake, morels, cremini, portobello and hen of the forest
Summer squash: zucchini, pattypan and yellow squash
Peppers: peppers, poblano and hungarian peppers
How do I roast the whole pumpkin?
It's easy to grill a pumpkin with skin, because you don't have to peel anything. Whole pumpkin roast works best if you plan on making a pumpkin puree, or just want to take out the cooked meat and eat – go!
Here's how to roast pumpkin with skin:
- Preheat oven to 400 degrees.
- Cut the stem and bottom ends of the squash so that both ends are flat.
- Lay the squash on a cutting board with the widest cutting end against the board. Using a heavy chef's knife, cut the squash from top to bottom, cutting it in half vertically. This can be difficult depending on how sharp or sharp your knife is, or how big and thick your pumpkin is. Just take your time.
- If you find more than a little resistance, you can hit down on either end of your knife blade with a rubber mallet, if you have one, to move it slowly.
- Scoop out the seeds with a spoon.
- Then brush the flat sides of each half with olive oil and place the flat sides down on a baking sheet.
- Roast the squash for about 1 hour, turning the sheet once in the middle of cooking. Start checking cooking at the 45 minute mark. The smallest pumpkin will cook faster, but it will take an hour or more to cook a 3 pound pumpkin.
- The pumpkin is ready when the meat is tender to the skin. You can pierce the pumpkin with a skewer or the tip of a sharp knife. The beige outer skin should appear slightly blistered and golden. The internal meat will be dark orange, smooth and caramelized around the edges.
What can you do with the pumpkin leftovers?
I add leftover roasted pumpkin cubes to a salad with dried cranberries, walnuts, and spinach. If I'm lucky that I have a lot of roasted pumpkin left, I could make pumpkin soup.
Can you freeze the toasted pumpkin?
If you can. Pumpkin freezes well raw or cooked, as long as you keep it in a freezer or freezer bag. Place the cubes on a baking sheet, spaced apart so they don't touch each other, and freeze until very firm.
Pack them once they are frozen. Pumpkin should last 10-12 months, if stored at the right temperature and kept airtight.
Roasted butternut squash with brown sugar is an amazing fall or winter vegetable on cold nights, and a perfect accompaniment to a chicken or oven roast.
- 2 medium zucchini (4-5 pounds total)
- 6 tablespoons butter without melted salt
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Preheat oven to 400 degrees. Cover a rimmed baking sheet with parchment paper or aluminum foil for easy cleaning.
- Peel the butternut squash and cut it in half lengthwise. Take out the seeds and discard them. Cut into 1 1/2 inch cubes. Place on a prepared baking sheet.
- Sprinkle with melted butter and sprinkle with brown sugar, nutmeg, salt, and pepper. Mix to cover and spread in a single layer.
- Roast until squash is tender and begins to caramelize, stirring occasionally to promote even browning, 45 to 55 minutes.
Calories :: 197kcal
Roast pumpkin recipe