Roasted Butternut Squash and Brussels Sprouts Recipe | Wicked Spatula (2024)

FAQs

Can you leave the skin on butternut squash when roasting? ›

You can either roast butternut squash in its skin, halved, or cut into wedges. It can be served stuffed as a stunning main, as a simple side dish, stirred into risottos, pasta or salads, or blitzed into a soup. By peeling and dicing, the cubes of squash will become more caramelised, with plenty of texture.

Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

The best way to soften any squash is to roast it to n the oven. I slice butternut squash in half lengthwise, scoop out the seeds, and put the halves face down on an oiled baking sheet. Roast at 375°F until a knife slides easily into the meat of the squash, 45 minutes to an hour, depending on the size of the squash.

Though it may come as a surprise, all types of squash seeds are edible and contain nutritional benefits. You can enjoy butternut squash seeds, acorn squash seeds and spaghetti squash seeds in all ways that pumpkin seeds can be enjoyed, and use them to add a unique and tasty flavor to your dishes.

Place the squash in your prepared baking dish. Roast for 60-80 minutes (if using a bigger squash, it will take longer). Your squash is done when a fork or knife and easily go into the flesh. Remove from the oven and allow the squash to cool for about 20 minutes or until cool enough to handle.

That's right, you can eat butternut squash raw (yep, we said it). Raw butternut squash is carrot-like and holds up well in crunchy salads and slaws. If opting for raw squash over cooked squash, start by peeling away the tough outer skin (FYI, you can eat the skin when it's cooked.

While you can make roasted Brussels sprouts whole or halved, I recommend trimming and halving them for this easy recipe. To trim: Using a knife, trim off the bottom of the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise.

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp. Surface area is your friend!

Do you roast brussel sprouts up or down? ›

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Honeynut squash are especially delicious roasted with a little cinnamon and butter. The only winter squash skin to avoid eating altogether, even if well cooked, is spaghetti squash because of its thick, eggshell-like quality.

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.

Generally, butternut squash is safe to feed to most pooches, unless your vet has advised otherwise. As a guide, we would recommend feeding small dogs no more than 1 or 2 teaspoons of butternut squash, whilst bigger dogs can eat up to 3 or 4 tablespoons of butternut squash.

Can You Eat Butternut Squash Skin? It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.

Technically, all winter squash skin is edible. "It's just a question of texture. There's no danger in consuming the skin—some just taste better than others," says Romano.

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.