It makes me nervous to cut up a butternut squash myself. They’re so hard, and I am afraid the knife will slip. So, usually I peel it with my amazing Messermeister serated peeler first, then chop it from there. Works pretty well! But, sometimes, I just want to use roasted squash to make a sauce, and roasting it whole is a better option! Here’s how I do it:
1) Preheat oven to 425 degrees
2) Wash and dry the butternut squash
3) Make several jabs into the squash with a small paring knife
4) Place directly in a metal 13 x 9 pan or a pan lined with foil
5) Bake/Roast for an hour to an hour and a half — until a knife can enter into the center smoothly and the outside of the squash is browned and beginning to collapse a bit
6) Let cool, then cut open, remove seeds (SO easy!), and use the cooked flesh inside. If you want the inside to be more roasted and dark, cut the cooled squash in half, place the two sides (facing up) in the pan and roast another 15 minutes.
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