I find that cutting up a butternut squash is a labor of love.
First it takes a huge knife and some serious upper arm strength to cut one in half, much patience with a vegetable peeler, especially around the bulb, and a final burst of wherewithal to scrape out the seeds. But after I have skinned and chopped up the squash into little pieces (that sounds so gory), I feel like I am home free, even though I am just getting started.
After a moment to appreciate the vibrant color, it is time to roast. This takes 1 1/2 hours, if you follow the recipe that I did, and another 20 minutes on the stove top.
Have you figured out what we're making yet?
Roasted Butternut Squash Soup (adapted from seriouseats.com)
2-3 tablespoons olive oil
1 butternut squash, peeled, seeded, and cut into 1-inch pieces
1 onion, sliced or chopped
1 head of garlic, cloves peeled and separated
3 1/2 cups of chicken broth
Preheat oven to 350 degrees. Toss squash with olive oil, onions, garlic, salt, and 1 cup of broth. Bake for 1 1/2 hours, checking occasionally to turn mixture. Mix in a large pot with 2 1/2 cups of broth on low-medium heat for 20 minutes. I used an immersion blender to mix and added salt and pepper to taste.