I want to make a butternut squash soup but don't want to peel the skin? What temperature do I roast it and for how long?
Cut, quarter the squash, brush with olive oil, Lay it on a baking sheet & bake at 400 F for about 40-45 minutes. At the end of the process, you'll be able to scoop the delicious flesh out with a spoon!
I used to cut them in half, scoop out the seeds and membranes, then steam in a large skillet, covered, on top of the stove. You can easily scoop out the pulp. Now I'm even lazier: lay the cleaned halves on a large plate, put in the microwave with a large cover and a little bit of water. Face down for both. You don't get the lovely carmelized taste, though.
Please enter a valid email address.
Well played. You deserve a cookie.
Don't worry: it'll still bring you luck in the New Year
Olive Oil Sesame Carrot Cake
A Short History of the Pillsbury Bake-Off
All-Time Shop Favorites
Some Unexpected Places We Found Food This Week
Staub Goes Spooky
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.