Roasted butternut squash, with its vivid orange color and sweet caramelized flavor, is a perfect cure to chilly and rainy days.
So it's no wonder that it's the most popular recipe in the South throughout the winter months.
Whether served as a simple side dish, blended into a soup, or incorporated into macaroni and cheese, it will brighten your plate while also providing fiber, potassium, and other nutrients.
It's also easy to prepare than you may imagine, even the hard task of chopping and prepping the squash.
Once you've mastered our basic method, you can use it to roast other winter squash, including as acorn, spaghetti, and kabocha.
Clear step-by-step instructions and a simple technique make this recipe a winner. In fact, you don't need to peel the squash!
When the squash is finished cooking and has cooled, you may scoop the flesh out of the skin and utilize it however you choose.
The true reason this recipe is so popular is that roasted butternut squash can be used as a base for a variety of cuisines. Here are a few of our favorite ways to put this into action: