Sweet, perfectly tender roasted butternut squash recipe, made extra special with the addition of a bright lime vinaigrette and a sprinkle of crunchy nuts for great texture. This recipe is adapted from Melissa Clark’s book Dinner in French with permission from the author.
Melissa Clark’s Butternut Squash Recipe!
Who can resist sweet roasted butternut squash with crispy edges and a tender, creamy center?!
Just as we do with roasted sweet potatoes, butternut squash needs a little bit of seasoning, a good drizzle of extra virgin olive oil, and high heat. From there, you can use it to make a luscious butternut squash pasta, or dress it up with a vinaigrette, like we’re doing today.
Today’s recipe from one of my favorite cookbooks Dinner in French by Melissa Clark, takes your basic butternut squash a few notches up with just some simple additions…
Here, the perfectly caramelized thin slices of butternut squash are topped with a bright lime vinaigrette (with red pepper flakes) to bring out the sweetness of the squash with their contrasting pungency + a sprinkle of chopped, nutty hazelnut for crunch!
Do you have to peel butternut squash before roasting?
While butternut squash skin is edible and it can even turn nice and crisp when roasted, many people prefer to peel it first so it’s easier to eat.
Butternut squash skin is smooth and thin and the best way to peel it is by using a sharp vegetable peeler. It really is that simple!
How to peel butternut squash:
To prepare for this roasted butternut squash recipe, here is what you do:
- Peel the butternut squash. First, trim the sides using a good chef’s knife (this will help you steady the butternut squash on one of the cut flat sides). Stand the butternut squash on one of the trimmed sides on your cutting board and use a sharp vegetable peeler to peel working downwards (peel off long strips).
- Cut the butternut squash in half. Stand the squash on one of the cut, flat sides. Carefully cut down the middle using your sharp chef’s knife.
- Seed the butternut squash. Take a spoon and scoop out the seeds; you should have an empty cavity in each half of the squash. The seeds are edible and can be cleaned and toasted separately, if you like.
- Cut each butternut squash half into thin slices. Turn a butternut squash half on it’s belly (the side with the empty cavity), take your chef’s knife and slice it into 1/2 inch thick slices. Do the same with the other half.
Now you’re ready to make this epic pan roasted butternut squash recipe!
How to cook butternut squash: step-by-step
For perfectly tender squash, start with a high heated oven! Here is what you need to do:
- Set the oven on high heat at 425 degrees F. Arrange a rack in the middle
- Peel, seed, and slice the squash. Trim the ends of the squash and stand it up on a cutting board, then peel with your vegetable peeler. Cut the squash in half down the middle and using a spoon scoop up the seeds. Then, slice the squash into thin slices (See above for details)
- Arrange the butternut squash slices in one single layer on a lightly oiled baking sheet or two. It’s important not to crowd the squash so each slice cooks properly and you can even get some nice caramelization.
- Brush the top of the squash slices with good extra virgin olive oil. Season with kosher salt and black pepper
- Bake in the heated oven for 20 minutes or so, then turn the squash slices over and return to the oven for another 10 minutes or until tender and browned in some parts (if you need more color still, stick the baking sheet under the broiler briefly and watch carefully).
Add flavor & finishing touches!
Now, what really puts a special spin on your basic butternut squash recipe are Melissa’s finishing touches: lime vinaigrette, chopped hazelnuts (walnuts or pecans will work too), and a handful of chopped scallions.
I like adding the lime vinaigrette to the butternut squash while still hot, then follow with the chopped nuts and scallions.
Serve it with
For me, I see this simple side next to any number of mains including: juicy roast turkey breast; cranberry chicken; cornish hen; or even boneless leg of lamb.
Make-ahead and storage tips
For this pan roasted butternut squash recipe, there are a couple of things you can do in advance to save time:
- Peel, cut and slice the butternut squash one night in advance. Save in the fridge in a zip-top bag or a tight-lid container.
- You can also prepare the vinaigrette one night in advance. Store in the fridge and bring to room temperature before serving it on the squash.
Recommended Tools & Special Ingredients
- Sharp chef’s knife (I use this Global knife) to cut through the squash.
- Vegetable peeler
- Large rimmed sheet pan or two. Sheet pans are super handy, I use them often to make roasted veggies but also one-pan meals like this sheet pan chicken and vegetables dinner.
- Quality extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil).
More butternut squash recipe etc
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Roasted Butternut Squash Recipe
Ingredients
- 3 tbsp extra virgin olive oil
- 1 Butternut squash (2 lbs.), peeled, halved, and seeded
- 1/4 tsp Kosher salt, (or fine sea salt)
- 2 tbsp fresh lime juice
- 1/2 tsp finely grated lime zest
- 1 garlic clove, minced
- Crushed red pepper flakes, a pinch
- 1/4 cup chopped toasted hazelnuts, (or walnuts or pecans)
- 3 oil-packed anchovy fillets, minced
- 2 scallions (whites and green parts), thinly sliced
Instructions
- Heat the oven to 425 degrees F.
- Oil a rimmed baking sheet and arrange the squash slices on it in a single layer. (If it doesn't all fit, oil another sheet and use that as well.) Brush the top of the squash slices with more extra virgin olive oil and sprinkle them with the salt and black pepper to taste.
- Roast in the heated oven until the squash is golden brown on the top, 20 minutes. Then flip the slices over and roast until they are very tender, about 10 minutes longer. (I ended up putting mine under the broiler for a couple more minutes for a little more color).
- Meanwhile, make the vinaigrette. In a small bowl, combine the lime juice, zest, garlic, red pepper flakes, and a pinch of salt. Let the ingredients sit for a minute, then whisk in the anchovies and 3 tablespoons extra virgin olive oil until emulsified. Taste and add more salt and/or lime juice as needed.
- Serve the squash covered with the vinaigrette and sprinkled with the hazelnuts and scallions.
Notes
- This recipe is from Melissa Clark’s book Dinner in French.
- Make-Ahead Tips: To save some time, you can peel, clean and slice the butternut squash one night in advance. Store the sliced butternut squash in the fridge in a zip top bag or tight-lid container. You can also prepare the lime vinaigrette one night in advance and keep in the fridge. Bring to room temperature before serving it on top of the squash.
- Visit our Shop to browse quality Mediterranean ingredients include extra virgin olive oil and all-natural and organic spices and more.
Can’t wait to try this recipe with my children. Thank you for sharing and the opportunity to enter the giveaway.
I checked out Melissa’s book at the library — to see if I wanted to add it to my permanent collection. It is definitely a keeper — rustic, some simple, some more time needed (but it seems well worth it). She caught me on two recipes in particular: fish stew – I had several spoonfuls of my husband’s fish soup while visiting Tallin, Estonia — never had such a blissful combination. Melissa’s fish soup listed so many of the undertones in the Tallin soup, I can’t wait. And, herb butter for escargots! I was a waitress in a French restaurant during school and of all the delectable (and buttery dishes) passing us by it was the aroma of the sizzling butter that had been smeared on top of the escargots before a finish in the salamander and now heading to the table in their little specialty pan with the squeezers to pick up each escargot and pluck out the meat — the sheer scent of it! Our chef allowed us to melt some butter on a plate at the end of shift and mop it up with the fresh bread — heaven! So familiar, so delicious. Restaurants and the complexity of their signature dishes often intimidate us — and our wallets — but Melissa’s were like recipes we, like the simple side of a chef, would feel comfortable making at home; sure, for some special occasions, but mostly each week. I laughed at her whipping up a small, small amount of mayonnaise if her daughter wanted tuna — but her comment ‘this takes less than a minute, really’ . . . got me thinking of how long it takes to dig out the cold mayonnaise somewhere in the fridge — worth a try!
Thanks, Suzy for putting this together — hope to make the chat! MRS
Thank you for sharing your thoughts, Mary!
I don’t eat squash much but this recipe sounds delicious. I would like to try it.
I will try this recipie. I think my kids would love it!
I am vegan so I am leaving out the anchovies and adding some salt. Will make this tonight and really getting hungry for it!!!
Hope you love it, Paula!
My hack for cutting hard squash w/o losing a finger is to throw it in the microwave for 3-5 min and then it is soften just enough that you can get your knife through it.
Looks like a great vinaigrette.
Thanks for sharing that tip, Sharon!
looks so good!
I have not tried butternut squash before but this looks great! Cannot wait to try this recipe out!
Enjoy!
I plan on trying this recipe and would love o share this recipe with my boyfriend!
Hope you both enjoy it!
I love how it sounds and I can’t wait to make it for Thanksgiving so everyone at home enjoys it!
This looks so tasty!! I’ve pinned it to make later. I actually think my kids might eat this. Yum!
My kiddos LOVED it!
Looks deicious!
I would definitely try this recipe. I love butternut squash.
I haven’t made this yet, but I’m looking forward to it! It sounds buttery rich full of flavor, and I know that my husband will love it. Will post once we try it <3 <3
Awesome! Can’t wait to hear what you thought!
I would love to try this recipe. I would enjoy it for several meals because my husband does not eat squash.
This recipe looks great and I think my granddaughter will enjoy. I really like that it is not sweet and think the lime addition is going to be perfect. Going to try it with some Delicata squash since I have some on hand. Thank you for the recipe and giveaway. Fingers crossed!
Can’t wait to hear what y’all think!