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Roasting Butternut Squash

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Rosie29 | 12:11 Mon 26th Mar 2018 | Food & Drink
6 Answers
I want to halve and roast a butternut squash in preparation for a risotto. Probably a silly question but is it better to roast it cut side down - where I guess the heat is transferred more efficiently - or up ? Any thoughts please ?


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No expert but I'd suspect it'd be little benefit. Even if heat transferred quicker on the cut side, it still has to reach the centre of your butternut squash; heat it throughout. But why not try it anyway ?
According to the BBC site:

1 large or 2 small butternut squash, cut into quarters lengthways, seeds removed
olive oil, for drizzling
2 tbsp butter
salt and freshly ground black pepper
few sprigs fresh thyme, leaves only, plus few sprigs fresh thyme, left whole

Preheat oven to 180C/350F/Gas 4.

Place the squash in a roasting tin, cut-sides up.

Drizzle over the olive oil and dot with the butter. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and the whole sprigs of thyme.

Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden-brown in places.

If I were using it for a risotto, I'd peel and cut into cubes. I prefer the squash to have some shape with caramelized edges, not mushy.
Or, do as in this recipe and cut into wedges...

Otherwise, if roasting I'd roast cut side up.
Whichever way up, I'd wrap it in foil - keeps the moisture in and cooks more evenly.
I'd do as Pasta says and peel it.
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Lovely helpful replies - thank you.

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Roasting Butternut Squash

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