Roasted Butternut Squash w/Herbes de Provence, plus a squash peeling tip

November 18, 2009

This is my favorite way to prepare butternut squash. I think squash is so delicious that it doesn’t need much improvement, but roasting it with olive oil and herbes de Provence makes it extra-delicious.

Peeling butternut squash is another story. I used to do it with a knife and I can’t believe I still have all 10 fingers to type with! Next, I tried a vegetable peeler and didn’t get very far. Then I discovered that this style of peeler, called a Y peeler, works wonderfully.

Now that I have a Y peeler, peeling squash is, if not quite a joy, at least a lot faster and less hazardous. It takes off a very thin layer, so after one round of peeling, the squash will probably look like this.

I go over the squash again to get rid of those green lines. The second round of peeling is even faster and easier than the first, so don’t be discouraged by having to do it twice. After a quick peel, you’re on your way to delicious squash! This recipe for Roasted Butternut Squash with Herbes de Provence is how I usually prepare butternut squash. The recipe is from Cooking Light, but I couldn’t find it on their site, so I’ve included it below.

You’ll notice that there are no onions in the photo above. This is good with and without onions; sometimes I leave them out if I don’t have any or if I’m just not in an onion mood.

Roasted Butternut Squash with Herbes de Provence

from Cooking Light

6 cups peeled cubed (1 1/2 inch) butternut squash (about 2 1/2 pounds)
1 tablespoon olive oil
1 1/2 teaspoons dried herbes de Provence*
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium onions, each cut into 8 wedges (about 3/4 pound)
Non-stick cooking spray

  • Preheat oven to 425º F.
  • Spray a shallow roasting pan with non-stick cooking spray. Add all ingredients to the pan and toss well.
  • Bake for 30 minutes or until tender and lightly browned, stirring occasionally. (I usually end up baking it for about 40 minutes.)

Yield: 4 1-cup servings.

* Cooking Light states that herbes de Provence is a combination of dried herbs, including rosemary, lavender, thyme, marjoram, and sage. I found many different ingredient lists for herbes de Provence online; I don’t know for sure which herbs are in the blend that I use.


  1. This looks so yummy…I’ve never even tried butternut squash! This looks like another one that is going on my list.

    And, is that a placemat? A Tablecloth? In the first picture….

    Whatever it is placemat or tablecloth, it is BEAUTIFUL!

    • Thanks Jennifer! It’s a placemat. I thought I better pick a different one because I’ve used the same one for a couple of posts recently!

  2. That really is a beautiful placemat! I’ve only had butternut squash soup. It looks delish the way you prepared it! I have a peeler like yours but it’s soo sharp – it gives me anxiety every time I use it!
    Thanks so much for the job congrats! =)

  3. Ciao ! What a beatiful and perfumed dish !

  4. I’ll have to remember this tip – peeling squash scares me.

  5. This looks so yummy and I love the tip about the peeler.

  6. I love butternut squash, that sounds like a great way to prepare it. It is laborious to cut, but so yummy that it’s worth it!

  7. Mmmm, squash! But thanks for sparing me the onions in the photo, I loathe them. 😉

  8. Y peeler is what the pros use, that and we buy it pre peeled at the store. 😉 Try tossing your roasted squash with some pasta. bellisima.

  9. I have got to get a decent peeler as this is my favorite way with butternut squash also, but the peeling is always such a hassle. I like your idea a lot. Your squash looks beautiful…such a pretty color always. Thanks for the tip.

  10. Sounds delicious! Here is a recipe for a couscous that contains roasted butternut squash, zucchini, and carrots. http://michaelbeyer.wordpress.com/2010/09/07/moroccan-couscous/

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