Monday, February 14, 2011

Back to Basics: Roasted Butternut Squash

The next step in my winter vegan lasagna is another vegan staple, roasted butternut squash. I was never especially fond of butternut squash before I became vegan. I would never choose butternut squash risotto when there was a seafood risotto on the menu, or a butternut squash ravioli when they had a ricotta and spinach option available. Once I became vegan, butternut squash was my new best friend, and I could not have been more delighted. Every time I eat this winter fruit, I am surprised by the delicate balance it maintains between sweet and savory. I feel warmed to my core whenever I make this food, and start immediately contemplating the next dish I can make with it.

Roasted butternut squash gives this lasagna a nice heartiness and bite along with mushrooms and spinach. It would also be perfect in soups, stews, and even stir frys. Squash mellows out the heat of Mexican food, rounds out the layers of Moroccan dishes, and provides a savory flavor to classic American cuisine. Bright and colorful, and so good for you, try this winter fruit before it’s too late!

Roasted Butternut Squash

Heat the oven to 400ºF.

Cut off the top stem of the squash. Slice the squash in half, lengthwise. Remove the seeds. Slice the squash lengthwise again, then cut each wedge in half. Brush each piece with olive oil, and sprinkle with salt and pepper. Place the wedges on a foil-lined baking sheet. Bake for 35 to 45 minutes, or until fork-tender. Cut the flesh from the peel before using.


  1. If you haven't done so already... you should toast the butternut squash seeds. Do them exactly the way you would do pumpkin seeds. They are delightful. I actually prefer them over pumpkin seeds because they don't have a thick outer shell to chew through!

  2. That sounds awesome! Thanks for the tip :)