You can bake them whole. 350°f for about 60 minutes depending on size. Prick them with a knife before baking. I've forgotten to do that and nothing happened, but the recipe said to.
Awh......I am so happy! No more boiling and standing there to add more water and having to find a large pot to boil them in. Thank you VERY much. Happy Thanksgiving!
This is how I do it. I think the roasted flavor is better and more intense and the flesh is less watery. Also you can do the roasting/scooping a day or two before, just cover well in fridge.
Absolutely! Roasting your butternut squash will also create a delicious caramelization! For 3/4-inch cubes of squash (tossed with a little olive oil, salt and pepper) I would roast it at 400 F degrees, tossing once, until tender.
How do you make the casserole? I'm assuming baking would work just as well -- and potentially even better (a little caramelization from the roasting might give it some extra flavor).
I agree with you. I have been making this butternut squash casserole for 25 years and have always disliked the boiling of the butternut squash then peeling, then smashing to finally be able to put my casserole together to bake. You guys have saved me!! Thank you!
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do with my yams before making a yam (sweet potato) casserole?