Roasted Butternut Squash Halves
Roasted butternut squash halves with soft, scoopable flesh. This easy method works as a simple side dish or for homemade baby food.
Servings: 2 people
Calories: 101kcal
Ingredients
- 1 butternut squash
- olive oil
- salt and pepper
- water
Instructions
- Preheat oven to 400°F. Grease a baking dish with nonstick cooking spray and set aside.
- Cut the butternut squash carefully in half lengthwise using your sharpest knife. If the squash feels too firm to cut safely, microwave it whole for 2 minutes first to soften the skin slightly. Use a metal spoon to scrape the seeds and stringy bits from the cavity and discard.
- Drizzle the cut flesh side with olive oil and use a pastry brush to spread it evenly to the edges. Season with salt and black pepper. Place both squash halves face down in the baking dish.
- Pour about 2 cups of water into the dish so it sits at least 1 inch deep around the squash. This steam is what keeps the flesh soft and scoopable — do not skip it.
- Bake for 35 to 40 minutes or until a fork pressed through the skin side slides in with no resistance. Larger squash may need up to 50 minutes — go by feel, not the clock. Remove from oven and let sit for 5 minutes before scooping. The rest makes the flesh easier to scoop cleanly.
- Use a large spoon to scoop the flesh away from the shell in long strokes. Discard the shell.
- Serve with butter and a pinch of salt, or see the seasonings section for more options.
Notes
- Sweet Flavors - Cinnamon and nutmeg
- Savory Flavors - Sea salt and garlic, balsamic, kosher salt, Italian seasoning or lemon, and extra virgin olive oil.
Nutrition
Serving: 2people | Calories: 101kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 157mg | Fiber: 3g | Sugar: 2g