Herb Roasted Butternut Squash:
This year we had a bumper crop of butternut squash. Farmer Fred looked like he had just won the lottery when he rolled up to the house with the front loader of his tractor full of butternut squash. He had a total of 85 squash. At 2lbs per squash, that is a total of 170 lbs of squash. WHOA, what will I do with all that squash?
What Can You Use Butternut Squash For?
Hmmm, let’s see, you can make herb roasted butternut squash. You can boil and mash it, make it into soup, and bake it. I wonder how butternut squash bread tastes? You can cook and puree it, and freeze the puree in an ice-cube tray for use later. You can store it whole in a cool, dry place for 3 – 4 months. Lastly, if you have excess butternut squash, you can share it with friends, colleagues, coworkers, and the local food pantry. So if I show up with a bag of butternut squash don’t say I didn’t warn you!!!
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How Can I Tell When The Butternut Squash Is Ripe And Ready To Harvest?
Are you standing out in your garden, surveying your squash patch, and wondering when you can pick your butternut squash? Is it too early? What happens if you get a frost? How do you know when they are ripe and ready to pick? Great questions, and here are the answers! Look at the stem of the squash. When the stem changes from a green color to brownish and looks like it is drying up, the squash is ready to pick. Also, press your fingernail gently into the rind of the squash; if the skin resists puncture, the squash is ready to be harvested. Pick the squash before the first frost or freeze. A light frost may not damage them, but a heavy frost or freeze will cause soft dark brown spots on the squash, making them susceptible to spoiling quicker.
How Do I Choose A Butternut Squash?
Maybe you aren’t into gardening and prefer to purchase an organic squash at the store. Choose squash that is heavy and firm for its size. Make sure the stem is intact and brownish colored. The color of the squash should be a dark beige. Unripe squash will have green stripes or spots. Do the fingernail test. Lastly, avoid squash that has cuts, soft spots, or dark brown spots as these squash won’t keep and are likely to mold or spoil quickly.
How Can I Make Herb Roasted Butternut Squash?
Peel the squash with a peeler or knife. Cut the peeled squash in half and scoop out the seeds. Cut the squash into 1-inch cubes and toss with olive oil, balsamic vinegar, fresh or dried herbs, and seasonings. Spread the squash cubes on a parchment-lined baking sheet or in a baking dish. Roast at 400 degrees for about 30 minutes or until squash is fork-tender. Serve with my Roasted Pork or use in my herb roasted butternut squash ravioli.
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- 1 tbsp olive oil
- 2 tsp butter melted
- 1 tbsp balsamic vinegar
- 2 cloves garlic minced
- 2 tsp rosemary fresh minced or dried*
- 1 tbsp parsley fresh minced or dried*
- 2 tsp sage fresh minced or dried*
- sea salt and pepper freshly ground to taste
- 2 lbs butternut squash peeled and cut into 1 inch cubes
- To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
- Preheat oven to 400 degrees.
- Peel the squash, remove the seeds, and dice the garlic, and herbs.
- Cut the squash into 1-inch squares.
- Mix all ingredient in a bowl and toss with the squash cubes
- Spread the squash on a parchment-lined sheet pan or in a shallow baking pan.
- Roast in the oven for 30 minutes or until soft and tender on the inside.