Posts Tagged ‘butternut squash’


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 425ยบ 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.

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