How to Roast Butternut Squash {recipe} – Roast Butternut Squash and Sage Oats

Steel Cut Oats with Roast Butternut Squash and Sage[The Oatmeal Project, Day 21: Roast Butternut Squash with Sage]

When we were first inspired to make “ris-oat-o,” we didn’t really think we would go beyond the mushroom version that was in our heads. We were going to see if oats would work in general as a risotto, then move onto the next application (Oats Benedict, curry, and the soon to be published, nach-oats).

But as fate (or maybe google) would have it, Butternut Squash risotto has been on the minds of many recently, and has thusly made it’s way into our own minds.

So we gave in and made a version of Butternut Squash ris-oat-o, which is slightly less risotto-y, and more just like a bowl of savory oats cooked with chicken stock and sage, with roasted butternut squash and cheese on top. But that’s too long of a name, so we stick with “Roast Butternut Squash and Sage Ris-oat-o.”

The recipe below is for roasting butternut squash. The oats dish is too simple for a recipe. Just cook steel cut oats as you would normally, substituting chicken stock for the liquid, and throw in a a few leaves of sage. Roasted butternut squash goes on top, along with shredded cheese of your liking. We used pecorino.
Butternut Squash - cut, roasted

How to Roast Butternut Squash

There are a few ways to roast butternut squash. We cut the squash into cubes, which takes a much shorter time to cook. If you have time, you can roast halves or even the entire squash. We’ve done this before, and it works well, especially if you’re more interested in just he cooked pulp, and not having pieces.

Ingredients

One large butternut squash
¼ cup olive oil
1 – 2 teaspoons salt, or to taste

Method 1: Cubed Butternut Squash

Pre-heat oven to 400 degrees.

Cut butternut squash at the point where the “neck” turns into the “bulb,” into those two pieces. This will make peeling the squash easier. Halve the neck and the bulb lengthwise, and remove the seeds from the bulb pieces. Using a vegetable peeler, peel each piece. Cut the peeled sections into 1″ cubes.

Toss cubes with about ¼ cup olive oil, more or less depending on the size of the squash, and about 1-2 teaspoons salt.

Spread cubes into a single layer on a large baking sheet.

Roast for about 20 minutes, or until the squash is soft when poked with a fork. Rotate the tray halfway through the cooking time. This is a good time to check the squash’s “doneness.”

Method 2: Whole or Halved Butternut Squash

Pre-heat oven to 400 degrees.

For squash halves, slice squash in half length-wise, removes seeds, rub cut sides with olive oil, place cut-side down on oiled baking sheet.

For whole squash, pierce squash all over with sturdy fork or small paring knife. Place in oiled roasting pan or baking sheet.

Roast for about 1 hour, or until the squash is soft when poked with a fork. Rotate the tray halfway through the cooking time. This is a good time to check the squash’s “doneness.”

by Sarah J. Gim on February 21, 2011 · 1 comment

{ 1 comment }

Jenné @ Sweet Potato Soul February 27, 2011 at 8:27 am

I making this for lunch tomorrow. What a great idea to use oats instead of rice. I bet the texture and flavor are fantastic!

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