How to Roast Butternut Squash (Bottle Gourd)
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Cooking butternut squash, which has a tough skin, may seem like a daunting task. However, with a few simple tips, preparing this orange-fleshed winter staple isn't all that difficult.
Use pumpkin for making soups, pasta, or simply bake them in their skins with a little butter and drizzle with honey. You'll need just a few additional ingredients: olive oil, salt, and pepper.
Cut off both ends of the pumpkin.
Wearing an apron, hold the pumpkin against your chest to secure it. Peel the skin off with a vegetable peeler, working toward you.
Place the pumpkin on a cutting board. Hold it steady with one hand. Use a large knife to cut it in half lengthwise. Place the halves on the cutting board, flesh side up. Using a spoon (a serrated grapefruit spoon works well), scoop out the seeds and pulp from each half.
Use a large knife to cut the pumpkin in half. Cut each piece in half, then into quarters and dice.
Now you can roast the cut pumpkin for use in various dishes or as a side dish. Preheat the oven to 200°C.
Place the diced pumpkin in a baking dish and drizzle with olive oil, salt, pepper and toss well.
Bake the pumpkin for 25 minutes, until soft.
As the pumpkin bakes, turn it over once with a metal spatula.
Recipe: baked butternut squash
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