I absolutely love squash, but perhaps my least favorite part is preparing it to be cooked. It tends to be difficult to cut open, even with a good knife, and peeling something that big and round (it’s so… out there) is beyond tasking. Below, a simpler way to get tender squash every time.
Simply Roasted Butternut Squash
• 1 medium butternut squash, about 1 lb.
• Himalayan sea salt and black pepper, to taste
1. Preheat your oven to 350°. Cut the squash in half and scoop out the seeds and pulp. Place the half face up (rind down) on a baking sheet. Sprinkle generously with salt and pepper. Bake for 20-25 minutes. Then carefully turn the halves face down and cook for another 20-25 minutes until squash is tender. Remove from oven and let cool.
2. From here, you can either scoop out the squash, slice or cube it. The peel should be much easier to remove – just slide a butter knife between the rind and the flesh and voilà, tender, delicious butternut squash!