Roasted Butternut Squash

Happy Thanksgiving, everyone!

Hubby and I are doing Thanksgiving in Ipswich this year.  When I was talking to my mom this morning, she asked if I had started cooking yet.  I said no, since I’m cooking a Tofurkey, not a turkey, so the cooking time is drastically reduced.  And I roast the butternut squash which is WAY easier than peeling it, chopping it, boiling it, & mashing it like my parents do.   Mom mentioned she doesn’t know how to roast it, so I decided to write a post about of it, in honor of Thanksgiving.

It’s soooooooooooooooooooooooooooooooo easy!!!

Sit the squash on a cutting board, stem side up.  Balance a big knife on top and gently push down, slicing clean through the squash, down to the cutting board.  So easy!  Not like spaghetti squash which is almost impossible to cut through.

Place each half FACE DOWN on a baking sheet.  I don’t oil the squash or the baking sheet, but you can if you want to:

Bake at 400° for 60 minutes.  I don’t do anything to the squash once it’s in the oven – just set it and forget it!

Once it comes out, it looks like this:

Flip it over & scoop out the seeds, which only takes a few seconds since the squash is so tender:

Then scoop the super tender meat into a bowl, and toss the empty skins into your composty bin:

Add some butter, salt & pepper and you’re done!  DELICIOUS!  No mashing required 🙂