This roasted butternut squash rounds recipe combines earthy flavors with a touch of freshness for a delightful dish. Sliced into rounds and tossed with aromatic olive oil and minced garlic, the squash is roasted until tender and golden brown. Meanwhile, the seeds from the squash are cleaned, toasted in a skillet with salt until crunchy, and sprinkled over the roasted rounds for added texture. As someone who adores squash and pumpkin, finding comfort in their rich flavors, I find this dish super satisfying.
Roasted Butternut Squash Rounds Recipe – How to peel Butternut Squash
Use a sharp vegetable peeler
A good quality vegetable peeler can make quick work of removing the skin from squash. Look for a peeler with a sharp blade and a comfortable handle for easy handling.
Microwave or oven method
Softening the squash slightly by microwaving it for a couple of minutes or roasting it in the oven can make the skin easier to peel. Simply prick the squash with a fork a few times, then microwave it for 2-3 minutes or roast it in the oven at 375°F (190°C) for about 15 minutes until it’s slightly softened. Let it cool slightly before peeling.
Cut into manageable sections
Instead of trying to peel the entire squash at once, you can cut it into smaller, more manageable sections. Start by cutting off both ends of the squash, then cut it in half crosswise or lengthwise. From there, you can scoop out the seeds and use a peeler to remove the skin from each section.
Use a sharp knife
If you find it difficult to peel the squash with a peeler, you can also use a sharp knife to carefully trim off the skin. Make sure to stabilize the squash on a cutting board and use a firm grip on the knife to avoid any accidents.
Be patient and take your time
Peeling squash can take a bit of effort, so it’s important to be patient and work carefully to avoid injuries. Take your time and focus on removing the skin in small, controlled motions.
Roasted Butternut Squash Rounds recipe
Ingredients:
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Seeds from the butternut squash
- Fresh cilantro leaves, chopped, for garnish
How to make Roasted Butternut Squash Rounds : Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash into rounds, about 1/2 inch thick. Remove the seeds and set them aside.
- In a bowl, toss the butternut squash rounds with olive oil and minced garlic until evenly coated. Season with salt and pepper.
- Arrange the seasoned squash rounds on a large baking sheet in a single layer.
- Clean the seeds by removing any pulp and rinsing them under cold water. Pat them dry with a clean kitchen towel.
- Heat a dry skillet over medium heat. Add the cleaned squash seeds to the skillet and sprinkle with salt. Roast for 5-7 minutes, stirring occasionally, until the seeds are lightly toasted.
- While the seeds are roasting, place the baking sheet with the squash rounds in the preheated oven. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and lightly browned.
- Once the squash rounds are done, transfer them to a serving dish.
- Sprinkle the roasted squash seeds over the squash rounds.
- Garnish with freshly chopped cilantro leaves.
- Serve hot as a side dish or a light meal. Enjoy your delicious roasted butternut squash rounds with garlic, olive oil, roasted seeds, and cilantro!
