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Wednesday, October 30, 2013

How-To Peel, Cut & Roast Butternut Squash

How-To Peel, Cut & Roast Butternut Squash

INGREDIENTS
• 1 butternut squash
• 1 - 2 Tbsp virgin coconut oil or grapeseed oil, melted
• 1 Tbs dried rosemary (optional)
• High-quality sea salt and black pepper, to taste

DIRECTIONS
1. Pre-heat the oven to 400 degrees. Grease a baking sheet or casserole dish with coconut oil or place a Silpat (my favorite!) on a baking sheet (no need to grease a Silpat).







































2. Lay the squash on its side and cut off the bottom end. Then, cut off the stem on the other end.




3. The squash should be able to stand upright since the bottom part has been cut off for stability. In this position, peel the squash using a sharp vegetable peeler or use a large, sharpened chef's knife to take off the skin.


4. Lay the squash on its side and cut at the bottom of the neck (the longest part).


5. Still lying on its side, starting from the left or right, cut the squash into 1/2-inch rounds or 1-inch rounds, your choice, but keep it consistent throughout the recipe.

6. Stack two or three rounds on top of each other and cut 1/2-inch (or 1 inch) slices lengthwise. Then, with one hand holding the rounds, use the other hand to cut the rounds crosswise to create cubes.

You're done with the neck. Now, onto the bottom half a.k.a the bulb...



7. Take the bottom half, the bulb, and sit it upright. Then, cut it in half. With a large spoon, scoop out the seeds and membranes and either discard or save the seeds to roast later (the seeds have awesome health benefits).







































 8. Place each half of the bulb cut side down. Now, very carefully so you don't slice off any fingers, cut 1/2-inch (or 1 inch) slices lengthwise. Then, cut cubes, crosswise, a few slices at a time.



9. Transfer the cubed squash to a bowl and toss with coconut oil or grapeseed oil, rosemary, if desired, sea salt, and black pepper.



10. Place the squash on the baking sheet. Roast for 30-35 minutes, or until lightly browned.

You're done! Enjoy!

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