The most sought-after winter recipe in the South

With its bright orange color and sweet caramelized flavor, roasted butternut squash is an antidote to cold, dreary days. So it’s no surprise that this is the most popular recipe in the South during the winter season. Whether you enjoy it as a simple side dish, pureed into a soup, or even incorporated into mac and cheese, it will brighten up your plate and add a dose of fiber, potassium, and other nutrients.

It’s also easier to prepare than you think, even the tricky process of cutting and preparing the squash. Once you master our simple technique, you can even use it to roast other types of winter squash, like acorn squash, spaghetti, and kabocha.

Roasted Butternut Squash Recipe

Why this recipe is so popular

It’s child’s play to make. Clear step-by-step instructions and simple technique make this recipe a winner. In fact, you don’t even need to peel the squash!

Tips for Preparing Butternut Squash

• Easy to prepare: Simply slice the squash, remove the seeds, brush the cut side with oil and roast. That’s it!

• Essential tools: The key is to use a sharp chef’s knife and make sure your cutting board is secure when you cut the squash and not wobbly.

Advice

To keep your cutting board from wobbling, place a damp paper or dish towel under the board to keep it from moving.

• Simple to serve: When the squash is cooked and cooled, you can remove the flesh from the skin and use it as you wish.

What to do with roasted butternut squash

Here’s the real reason this recipe is so popular: you can use roasted butternut squash as a base for many dishes. Here are some of our favorite ways to implement this:

• As an accompaniment: Mash it with a little butter (or olive oil), salt and pepper for a simple side dish that goes with everything.

• In creamy soup: Puree it with broth, aromatics and cream in this easy butternut squash soup. Roasting the squash will make the soup even tastier.

• As a simple substitute: Consider it a substitute for canned pumpkin puree and use it to make a quick bread or cake.

Read the original article on Southern Living