Oh buttery butternut squash, why are you such a pain in the butt to work with? You need serious finger muscles to peel these guys. I won’t lie to you, it takes some work. The sweet buttery treasure inside these little squashes is worth the finger pain that they come with.
Roby and I heart butternut squash. If Rob isn’t busy studying or napping, then I’ll have him come help me with cutting squash. I’ve actually gotten pretty good at it though. The secret (it’s not so much a secret as it is common sense) is to cut off both ends of the squash. This allows you to stand it up, which makes it easier to cut in half lengthwise. This trick works with all round fruits and vegetables (watermelon, other squash… that’s all I can think of at the moment).
To make life even easier, before you slice the squash in half lengthwise – first chop the squash into two pieces: skinny neck part and the bulb (see below).
Then, slice the squash open and remove the seedy gunk inside. Use a sharp vegetable peeler to peel away all of the skin before you dice the squash into cute little cubes.
Put your little cubes of squash in a bowl and then add oil, salt, pepper and curry powder. Curry powder is a great ingredient to have on hand because it’s basically a pre-made spice mix that you can toss on whatever. I use it with veggies all the time when I’m trying to make a quick and tasty side dish. It’s also my go-to spice when I’m making fish on a weeknight. Just toss some fish in olive oil and curry powder then pan fry. The curry powder includes spices like coriander, turmeric, cumin, cayenne, etc. It tastes awesome on top of this sweet squash.
Roast your spiced cubes to really bring out the sweet and nutty flavor of your squash. Yum. Look at those golden bits of orange fleshy deliciousness. You know you want some.
- 1 medium-large butternut squash
- 2 tbs olive oil
- 2 tsp Curry Powder
- 1 tsp salt
- ¼ tsp pepper
- Preheat oven on convection setting to 425F.
- Cut the squash in half lengthwise and scoop out seeds. (you can see details/pics of how to cut squash above).
- Peel the squash with a vegetable peeler .
- Dice squash into cute cubes and toss cubes with oil and spices.
- Bake in the oven 40 -50 minutes, tossing the cubes halfway.