How to Roast Butternut Squash ?
- Womenscorner Desk
- September 18, 2020
Tip your squash pieces or wedges into a bowl or on a baking tray, and add a little olive or vegetable oil, and toss together with some salt and pepper, so every piece is coated. You can add extra herbs and flavourings here if you fancy, like garlic, tamarind, cumin, pomegranate molasses, or chopped sage, depending on what you’re making. Tip onto a baking tray (if using a bowl) with the pieces evenly spaced apart, so they roast rather than steam.
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If you’re roasting squash halves, rub with olive oil and season, put cut-side up on a baking tray. As a general rule, for small cubes of squash, roast for 25-30 mins at 200C/180C fan/gas 6 until golden and tender when pierced with the tip of a sharp knife. Roast wedges for 35-45 mins until tender and half squashes for 1hr 15-30 mins. If you’ve roasted the squash skin on, either use a spoon to scoop out the softened flesh, or gently peel away the skin once the wedges have cooled a little.
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