Do I need to peel butternut squash before roasting?

Ditch the struggle. Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling , chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.

Why is my roasted butternut squash mushy?

We are looking for browned, crisp edges on the outside and a soft, smooth texture on the inside. It's important to set your heat at 425°F - yes, that high! If your oven is set at a temperature that is too low , you'll end up with uncooked or mushy roasted squash. Don't be afraid to turn up the heat!

Why is my roasted butternut squash watery?

The key to avoiding watery butternut squash is to roast it rather than steam it. Steaming butternut squash causes the vegetable to absorb more water and doesn't impart much flavor . Roasting the squash prevents this and caramelizes the vegetable's natural sugars, adding another layer of flavor to your dish.

How do you know when butternut squash is done roasting?

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork .

How to prep butternut squash for roasting?

Cut the squash into cubes of roughly the same size, then toss with olive oil, salt and any other seasoning you'd like to add. Arrange on a lined oven tray in a single layer, then roast at 200C/390F fan for 40 minutes, giving them a stir halfway through.

Should you wash butternut squash before cooking?

Washing: First, start by washing your hands before preparing food. Then wash winter squash before preparing and eating .

Why do my fingers feel weird after cutting butternut squash?

Raw butternut squash can cause some people to develop an allergic skin reaction called “squash hands.” Wearing gloves while handling the fruit or purchasing prepared butternut squash can help you prevent this skin reaction. A 1% hydrocortisone cream can help alleviate squash hands symptoms.

Why does my skin feel weird after touching butternut squash?

Food handlers and kitchen workers often take precautions to wear rubber or latex gloves when peeling butternut and acorn squash to avoid temporary butternut squash (Cucurbita moschata) dermatitis A contact dermatitis reaction to butternut or acorn squash may result in orange and cracked skin, a sensation of "tightness" ...

Why does my butternut squash taste bland?

If you pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.

How to peel butternut squash in the oven?

Consider roasting/baking the whole thing (or cut into half) before you even try to peel it . Peeling is sooooo much easier once it's cooked. If you absolutely have to peel it before cooking, then a veggie peeler works well.

How do you roast a whole butternut squash Jamie Oliver?

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

What is the best tool to peel butternut squash?

In the case of one of our top picks, the Kuhn Rikon Piranha Y Peeler , its serrated edge was particularly helpful during the butternut squash test. It was able to catch onto the thick, tough skin immediately and peel it away smoothly and without much resistance.

How do you peel butternut squash without a vegetable peeler?

Instead of trying to peel it like a potato, think of squash like a melon: When you cut up a honeydew or watermelon for a salad, you start by cutting it into to smaller sections, and then use a sharp chef's knife to remove the peel . You can do the same thing with a butternut.

Pan Roasted Butternut Squash with Baby Spinach

Published: Sep 26, 2015 · by Sree · This post may contain affiliate links · 12 Comments

Jump to Recipe

Roasted butternut squash spiked with Indian Spices. Pan roasting brings out a lot of flavors from the butternut squash. Add to that lovely greens - spinach for example, and you have a lovely side dish.

Do you agree with me when I say that language of food is love? It is my belief that even if you cook something extremely simple with lots of love and good wishes, it turns out this super delicious meal.

Edited on 12/14/2020 to add more information about the dish and streamline the content

Pan Roasted Butternut Squash with Baby Spinach - Framed Recipes (1)

**This Pan Roasted Butternut Squash with Baby Spinach recipe post may contain affiliate links.Read my Disclaimer here.

At home, we love simple dishes for our day to day meal. The recipe for pan roasted butternut squash with baby spinach fits the criteria perfectly. Simply pan roast the butternut squash with a wee bit of oil and perk it up with the use of some garam masala. Toss some baby spinach into the mix and you have a nutritious accompaniment in a few minutes.

What are the ingredients to make pan-roasted butternut squash with spinach?

Full recipe + measurements + video can be found in the recipe card below.

Butternut Squash
Oil
Cayenne Pepper
Baby spinach
Garam masala
Salt
Lemon juice

What are the utensils needed to make pan-roasted butternut squash with spinach?

Large skillet
Cooking spoon or Spatula
Measuring cups and spoons. (This is optional,, if you can eyeball the ingredients)

Pan Roasted Butternut Squash with Baby Spinach - Framed Recipes (2)

A quick note about garam masala

Garam masala is a blend of Indian spices and is aromatic and is used extensively in Indian cuisine. I found an interesting article about garam masala along with a recipe for making it at home onnpr.org. Though "garam" means hot in Hindi, it does not translate to a spicy blend of flavors. It merely means that the spices used in the blend increase body temperature.Using a little garam masala at the end of the cooking adds an exotic aroma to the dish as well as enhances the flavor quite a bit.

A quick note about Cayenne pepper

I also use Cayenne Pepper powder to add alittle heat to the dish. If you are satisfied by the heat garam masala imparts to the dish, use Paprika or any Indian red chili powder to suit your taste. This will give a pleasant red hue to the dish. I love the heat because it counterbalances the sweetness of the butternut squash and makes it flavorful. This is entirely optional and depends on how spicy you want your food.

Pan Roasted Butternut Squash with Baby Spinach - Framed Recipes (3)

Step by step instructions to make pan-roasted butternut squash with spinach

Wash, peel, and dice butternut squash. You could also use the pre-cut ones available in the grocery stores. If they are too big for your taste, dice them smaller or use them as such.
Wash and roughly chop the baby spinach
Heat oil in a large skillet. I prefer a non0stick skillet for this recipe, to avoid food sticking to the skillet.
Add the butternut squash pieces to the skillet. Keep them in one layer and try not to overcrowd the pan. Cook on medium heat till cooks and starts to brown. The only thing to keep in mind with roasting the butternut squash is to find a temperature at which the squash pieces cook perfectly and the outside browns beautifully. Too high heat will leave browned pieces that are not cooked properly.

Add the salt and cayenne pepper (if using) and continue cooking for another 10-15 minutes. Adjust the cooking time until you get the desired browning and the pieces are tender and cooked through. Adjust the heat accordingly.
Toss in the chopped baby spinach and mix. Cook until the spinach is wilted.
Add the garam masala and mix gently to coat the pieces.
Remove from heat and serve hot. Drizzle with lemon juice if you prefer.

Additional notes

1 CUP = 250 ML.(US cups are typically 240 ml. You can useUS cups with no significant change to the dish)
Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
Serving size - as a side dish, this should be enough for 3-4 people. Always adjust the serving size to suit your dietary needs.
Instead of Cayenne pepper, you can add Kashmiri red chilli powder or Sweet paprika powder, or any other red chilli powder. Or skip it altogether for a milder version.

More recipes from Indian cuisine

Instant Pot Jeera Rice
Turmeric Sweet Corn Stir Fry
Cauliflower Chickpea Curry
Indian Spiced Smashed Potatoes

Pan Roasted Butternut Squash and Baby Spinach

Pan roasted butternut squash with baby spinach - perk it up some cayenne pepper & a dash of aromatic garam masala.

Print RecipeSave

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 3 -4

Calories 35 kcal

Equipment

Cuisinart Chef's Classic Nonstick Hard-Anodized 12-½-Inch Stir Fry with Helper Handle and Cover

Ingredients

1 about 1.5- 2 lb Medium-sized Butternut Squash
1 tbsp Oil plus extra if required
½ teaspoon Cayenne Pepper adjust to taste
3 cups Baby spinach loosely packed, roughly chopped
¼ teaspoon garam masala adjust to taste
Salt to taste
Lemon juice optional

Required equipment

Large Skillet and spatula
Measuring cups and spoons optional if you can eyeball the measurements

Instructions

Preparation

Wash and peel the butternut squash. Dice into ½ inch pieces. Try to keep the sizes more or less uniform to guarantee uniform cooking.
Wash and roughly chop baby spinach.
Keep your spices ready.

Cooking

Heat oil in the skillet over medium high heat.
Add the diced squash pieces to the oil and toss around to coat all the pieces with oil. Try to keep the squash pieces in a single layer in the skillet.
Cook on medium-high heat for about 5 minutes. Stir a couple of times to ensure uniform heating.
Add Cayenne pepper and salt and mix well.
Reduce the heat to medium and cook for another 10-15 minutes or till the squash pieces are cooked and are tender(if required, drizzle a little oil).The pieces will also have caramelized and will have browned on the outside.
Toss in the chopped spinach and mix well. The heat will wilt the spinach.
Now it is time to add the garam masala and mix well. Adjust the seasonings to suit your taste and remove from heat.
Sprinkle with lemon juice if you like a little tangy taste.
Serve hot.

Notes

1. Uniformly diced squash pieces will ensure uniform cooking and even browning. [br]2. Instead of Cayenne pepper, you can use paprika for milder spice level or any Indian Red Chili powder.[br]3. Make sure the heat is not too high to brown the squash pieces without cooking them from inside. [br]4. I like it with a slightly tangy flavor, so I drizzle a little lemon juice while serving.

Pan Roasted Butternut Squash with Baby Spinach - Framed Recipes (9)

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Reader Interactions

Comments

Christine | Vermilion Roots says
See Also
The Best Spring Recipes from Grandma’s Recipe Box
December 15, 2015 at 5:26 pm
That sounds like a really interesting read. You've piqued my curiosity about the book. I'm actually in the middle of reading a few books about food. I will definitely add that to my reading list.
Reply
- Framed Recipes says
  December 15, 2015 at 5:41 pm
  Christine, :). I am sure you will like the book if you like reading about food, language and cultures.
  Reply
MyCookingSecrets says
October 02, 2015 at 7:30 am
Hi Sreelatha, this is Krystallia from FSC. Fist of all I must say that I totally agree with your statement about food and love! We are on the same frequency... 🙂
I read the story behind this recipe. I am also excited to learn more about Jurafsky's book.
Concerning your images: I love this moody dark approach. It gives a warm feeling to the whole scene.
You surprised me at one point. I expected the squash to be less ''sweaty'' (natural moist when cut) and the spinach to have some water drops drizzled. Either way, the spinach looks fresh.
I also like the towel/textile you used on your last image and the fact that you used rice at the back (it ''breaks'' this yellow dominance). However, I am not so sure about the pan's tilt. Overall this is a great post!
Reply
- Framed Recipes says
  October 03, 2015 at 10:45 am
  Hi Krystallia... Thanks so much for the detailed comment. Do read Jurafsky's book. It is fun!.
  Reply
  - MyCookingSecrets says
    October 22, 2015 at 4:39 am
    Thank you, I will
    Reply
    - Framed Recipes says
      October 22, 2015 at 8:43 am
      I am sure you are going to enjoy the book Krystallia. :). Have a great day.
      Reply
kushi says
September 28, 2015 at 12:07 pm
This is flavorful and healthy combo dear. Beautiful clicks:-)
Reply
- Framed Recipes says
  September 28, 2015 at 2:50 pm
  Thanks kushi.
  Reply
Vidya Srinivasan says
September 27, 2015 at 1:02 pm
It's time for squash cooking.. Pics are stunning.. Easy and yummy dish
Reply
- Framed Recipes says
  September 27, 2015 at 1:26 pm
  Thank you Vidya.
  Reply
Deepti says
September 26, 2015 at 7:54 am
Simple and elegant dish..beautifully written!!
Reply
- Framed Recipes says
  September 27, 2015 at 1:25 pm
  Thanks Deepti. You are a sweetheart.
  Reply

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Pan Roasted Butternut Squash with Baby Spinach - Framed Recipes (2024)