![]() ![]() For recipes that call for boiled squash, she recommends following the basic soup recipe as directed but omitting the raw squash that's typically cooked along with other root vegetables at the beginning of the recipe. "Many recipes recommend using only butternut squash that has been roasted in soup," says Rosica-Brand. "Pecans and walnuts are my favorites," says Rosica-Brand. Top roasted squash with nuts that you've toasted in a dry saute pan. This will add a delightfully sweet, complex flavor to roasted squash. Cover the butternut squash in honey or maple syrup. To enhance roasted butternut squash, Rosica-Brand suggests "getting creative with the flavors you love" and experimenting with your favorite taste profiles. Roast squash rather than boiling it before transforming it into soup to deepen its flavor, "Combine 1 to 2 tablespoons of olive oil, ½ tsp cinnamon, ½ tsp nutmeg, 2 tablespoons maple syrup, and 1 to 2 tablespoons fresh rosemary, thyme, or oregano. Quick tip: Before roasting cubed squash, Rosica-Brand recommends mixing it with spices. When the roasted cubes become toasty brown and fork-tender, and the kitchen is filled with an intoxicating sweet squash aroma, you'll know that your squash is ready, says Rosica-Brand. Roast the squash for 15 minutes, turn the cubes with a spatula, then return the sheet pan to the oven for another 10 to 15 minutes. To allow for even cooking, spread the coated cubes out on the sheet pans in a single layer. Lightly coat the cubed butternut squash with olive oil and season with salt, pepper, and any spices you prefer. Preheat the oven to 400 degrees Fahrenheit, line two half-sheet pans with foil, and spray with nonstick spray. This should take just 30 minutes or less, following Rosica-Brand's instructions. Once the squash is evenly cubed, it's easy to roast it in the oven. When done, the squash should be fork-tender. ![]()
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