Roasted Butternut Squash
Ingredients
-
1 butternut squash
-
2 tablespoons extra-virgin olive oil
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
3 sprigs thyme
Tools
-
measuring spoons
-
chopping board
-
knife
-
June Pan
-
vegetable peeler
-
spoon
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Cut the squash in half
Separate the rounded body of the squash from the longer, thinner neck by cutting it in half crosswise where the squash starts to bulge out. Trim off the stem.
1 butternut squash
chopping board
knife
Peel the neck of the squash
Place the squash neck cut-side down on a chopping board. Slice the peel from the neck of the squash. If using a vegetable peeler, continue to peel until the outer skin and white rind is gone and only bright orange remains.
vegetable peeler
Cut the neck of the squash in half
Cut the neck in half lengthwise.
Dice the neck of the squash
Place one piece of the neck cut-side down on the chopping board. Slice the neck into 1"-wide strips, then cut crosswise to dice the strips into 1" cubes. Repeat with the other half of the neck.
Cut the body of the squash in half
Cut the round body of the squash in half lengthwise.
Remove the seeds
Scoop out the seeds and pulp with a spoon and discard.
spoon
Peel and cut the body of the squash
Cut the peel from body of the squash, following the curve with your knife or peeler. If using a peeler, continue peeling until only bright orange remains. Trim the end off (the part with the dry dimple) and discard. Slice the body into 1"-wide strips, then cut crosswise to dice the strips into 1" cubes. Repeat with the other half of the body.
Place on the June Pan
Arrange the squash cubes in a single layer on the June Pan.
June Pan
Season
Drizzle with olive oil. Season with salt, pepper and thyme leaves, if using.
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
3 sprigs thyme
measuring spoons
Roast the squash
Place the June Pan on the middle shelf of the June Oven. Roast using the Vegetable Cook-Program for Butternut Squash Cubes, about 17 minutes. June will notify you when the squash is ready.
June Oven
Serve immediately
Remove the squash from the June Oven and serve immediately.