![]() ![]() Toss everything well to coat the cubes evenly in the oil and seasonings. I now prefer ghee, but you may use olive oil, coconut oil, or any other high heat roasting fat you prefer. Tossing it on the sheet pan just doesn’t coat everything as evenly.Ĭombine the cut cubes with the oil of your choice, salt, and black pepper: Trust me, this is one of my secrets to the best roasted vegetables like Roasted Cauliflower and Roasted Sweet Potatoes. Get a big bowl for tossing everything together, which will aid you in coating every piece evenly in oil for maximum browning. Toss the cubes in a bowl, not on the tray ![]() The key is to separate the bulb at the bottom from the upper portion. Here’s a quick visual guide for How to Cut Butternut Squash into even pieces if you don’t know how to do it. I recommend purchasing one that’s firm to the touch, heavy for its size, and without any cuts, bruises, or punctures in it. Unless you’re buying it pre-cut from the store, you’ll first need to select, peel and cut the squash into cubes. ✅ Easily customizable – While you’re tossing the cubes with the oil, salt, and pepper, feel free to toss in whatever spices you’d like, such as cinnamon, cloves, ginger, or cardamom. I share more ideas at the end of the post. There’s so much you can add this to like salads or even using as a swap for pumpkin puree in recipes like Pumpkin Muffins. ✅ So many ways to use it – I’ll often roast big trays of this, then save some of the squash for making soup or other recipes. ✅ Caramelized but not burned – I share some tips below for how I get well browned and caramelized edges but without burning or scorching. ✅ Most delicious way to cook butternut squash – Roasting it in cubes is the best because you caramelize the most surface area and get the deepest flavor. Why This Recipe and Cooking Method Is So Great
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