How to Cook Roasted Butternut SquashDecember 14, 2016
Christmas just wouldn’t be the same without roasted root veggies. You know you’ve cooked them perfectly when they’re crunchy on the outside, and sweet and soft on the inside. Our root veggie of choice is definitely butternut squash, but don’t hold back. Add some red onions, parsnips, carrots and swede to the mix by all means.
Now for our chefs’ secret to the perfect roasted root veggie… are you ready?
How to Cook Roasted Butternut Squash (and roasted root veggies)
- 1 Butternut Squash
- 2 tsp Smoked Paprika
- Olive Oil
- Preheat your oven to 210 degrees. Cut the butternut squash in half lengthways (no need to peel!) and scoop out the seeds with a spoon. Slice each half into wedges as thick as your thumb. Pop your wedges into a bowl and drizzle in a glug of oil, a good pinch of salt and the smoked paprika. Mix well, rubbing all the flavours into the flesh of your butternut. Pop your wedges on a baking tray and roast on the top shelf of your oven for 30-35 mins.
Fancy some butternut squash right now?
If you can’t wait for Christmas and you’re dying to try out this butternut squash recipe right now… we thought that might be the case. Don’t worry… our chefs’ have created this delightful Roasted Butternut dish with Garlicky Kalettes and Honeyed Walnut Halloumi. If you’re a HelloFresh customer… you’re probably digging into it right now as it’s in our Veggie Box this week. If not, just try our