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Peel the squash, scoop out and discard the seeds, and cut into ¾-inch cubes. Toss cubes with one tablespoon olive oil, 1 ½ teaspoons kosher salt, and any other desired seasonings.
Drizzle two butternut squash halves (seeds removed) with olive oil and season to taste. Add the squash to the air fryer basket and cook for 30 minutes at 350°F.
If you choose to prepare it yourself, the best way to peel butternut squash is with a vegetable peeler. To make peeling easier, heat the squash in the microwave for 30 seconds to soften the peel.
Toss the squash with olive oil, maple syrup and salt in a bowl then and roast in the oven until golden and caramelized. As it is cooking, fry up the bacon and reserve the bacon grease. 2. Chop the bacon into little pieces and then mix it with the grease and add the pumpkin seeds. 3. When the squash is done mix all the ingredients and add salt ...
While the skin of some types of winter squash is more delicate and digestible than others, the seeds of all varieties, from pumpkin down the line to delicata, kabocha, acorn, and yes, butternut ...
Use the tip of the knife to prick the squash all over. Place it in the microwave and cook on HIGH for 2 minutes. (You may need an additional minute or two if the squash is very large.)
For this soup, we went with sweet-and-spicy pumpkin seeds, which take all of two minutes to prep and 10 minutes to roast. Luke tosses a few handfuls of the seeds in a small mixing bowl with a few ...
Whether you're a seasoned chef or a novice in the kitchen, this easy-to-follow recipe will make you fall in love with the rich, caramelized flavors of roasted whole butternut squash.