Name: Roast Butternut Squash or Pumpkin
Cook time: 30 min
Total time: 30 min
Ingredients: 1 butternut squash or pumpkin, chopped into cubes or cut into wedges (I used about 2 cups diced squash for this recipe); 2 tablespoons olive oil; 1 tablespoon melted butter (optional); ¼ tsp dried rosemary; ¼ tsp dried basil; ¼ tsp dried thyme; ¼ tsp dried oregano; 3 garlic cloves diced/crushed; Salt and pepper to taste

This post may contain affiliate links, which means I'll receive a small commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information. Your support is appreciated!.

Butternut Squash and Pumpkin:

Although in the United States pumpkins are generally used for decoration instead of dinner, they are full of nutrients like vitamin A, K, E, Iron, Magnesium and many others. Japan and Australia had sliced pumpkin readily available in the grocery stores to take home and roast, and so I had much opportunity to use them for cooking. Pumpkin is also used to soothe upset stomach, and because they are rich in fiber they decrease inflammation.

Some great types of cooking pumpkins include: Blue Hubbard, Jarrahdale, Cinderella, Cushaw, Cheese, and Lumina, just to name a few.

Butternut squash has a similar flavor to that of pumpkin, but may be easier to find out of season in the USA.

Cutting the Butternut Squash:

The only downside for me when fixing a squash is how hard it can be to cut. However, with the right method, it is easier.

Start by cutting the ends off with a large knife, then cut the squash in ½ lengthwise (from top to bottom). Scoop out the seeds and save them for roasting if you so desire. Then peel the skin off of the halves.

I used a peeler like this one that I got in Japan. These vegetable peelers are very good at getting off the tough skin of the squash. I wish I had one of these when I was younger.

Once the squash is cut in ½ from top to bottom, then cut it into wedges. The wedges are also very delicious fried in a tempura batter.

How to Roast:

For this recipe, I cut the squash into wedges, then cut the wedges into smaller chunks. However, feel free to leave them in wedges.
Drizzle some olive oil over the chunks and toss them in the olive oil.

After spreading the squash onto your prepared baking sheet, sprinkle on the seasonings you like most. (I personally love Italian style seasonings on roasted squash).

Bake the squash at 350 degrees F for about 25 to 30 minutes.

Enjoy!!

Roast Butternut Squash or Pumpkin

A simple recipe for a plentiful autumn crop

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

1 butternut squash or pumpkin, chopped into cubes or cut into wedges (I used about 2 cups diced squash for this recipe)
2 tablespoons olive oil
1 tablespoon melted butter (optional)
¼ tsp dried rosemary
¼ tsp dried basil
¼ tsp dried thyme
¼ tsp dried oregano
3 garlic cloves diced/crushed
Salt and pepper to taste

Instructions

Preheat the oven to 350 degrees F.
Toss the squash or pumpkin cubes in olive oil and butter. If using wedges, rub the oil on with your fingers.
Sprinkle with herbs, garlic, salt and pepper.
Spread foil on your pan if you wish.
Spread the squash or pumpkin out on the pan.
Bake the squash or pumpkin at 350 degrees F for about 25 to 30 minutes.