There’s something about an all-seeded squash that just feels creepy. When faced with the daunting task of molting and breaking one of these beauties into perfect cubes, seems like the kind of work I need a large cutting board and extremely sharp knife – and sometimes I just don’t feel it. If this stream of thoughts has ever crossed your mind while you’re walking down the produce aisle at the grocery store, fear not, the whole easiest grilled pumpkin formula here.
What is the best way to cook a butternut squash?
The whole roasting technique is one I learned to love so many vegetables – have you tried this yet? whole roasted cauliflower not yet? You have to. It’s a game changer, once you try it, you’ll probably never come back.
Bake the whole pumpkin before Cutting and removing seeds will make your remaining work much faster. If you’ve ever tried peeling and slicing a raw squash, you know that it’s as good as gym day. However, when you pre-roast, the rind will be completely golden, the cut will be softer, and the seeds will separate easily.
For this recipe, the whole pumpkin bakes in the oven for two hours, untouched. That means no preparation, no seasoning, you just pop the whole thing in and wait.
Think of all the things you could accomplish in two hours. It’s a pile of laundry, a shower and a dry hit, or a good portion of your day’s work is done. Once the butternut squash is done and you’ve ticked all of those tasks off your to-do list, the rest of the recipe should be done in 20 short minutes. When I say “easiest”, I really mean it. Scary idea of handling a giant pumpkin now your new favorite cooking hacks.
Once the whole butternut squash is out of the oven, chop it into chunks and easily remove the seeds. Now I like to mash the squash into the rind so it really soaks up the seasoning. Top with lemon zest, a generous pinch of salt and generous amounts of honey and hot sauce. Then, these portions are put back in the oven so that the edges can soak up all the caramel and taste better.
How do you season a whole roasted pumpkin?
In addition to the sweet enough seasonings above, I like to finish this dish with a delicious topping that makes the meal so delicious. Since this is a vegetarian meal, I’m adding crispy chickpeas for a good (and crunchy) source of plant-based protein. To get the crispest chickpeas, rinse and then dry the chickpeas completely before baking in the oven or air fryer – they won’t crisp up if they’re still moist. They are also the freshest, as they start to soften as they age. Finally, I like to add goat cheese and lemon for some tang, add salt, some seasoning (because it’s good for everything), and topped with some fresh coriander.
Feel free to get creative and use any toppings to spruce up your butternut squash boat, and tag me if you do! Check out the recipe and see a few more delicious ways to use buttered squash:
Creamy Vegan Butternut Squash Soup
