Pan Roasted Butternut Squash or Any Other Vegetable Recipe
Pan Roasting is an amazing cooking technique. It draws out the natural sugar in the vegetable which allows for beautiful caramelization to occur making the vegetable sweet and crunchy. Pan roasting starts on the stovetop and finishes in a hot oven. It is a very reliable way to achieve beautifully browned surfaces and every cooked interiors. You can use this method for vegetables and proteins.
Ingredients
- 1 whole butternut squash
- Kosher salt and pepper
- 2-3 tbsp. olive oil
- ½ lemon
Instructions
- 1
Preheat oven to 450˚F. Position rack in the bottom third fo the oven.
- 2
Peel the whole squash, Cut it into 3 or 4 slabs in the length, scoop out the seeds.
- 3
Heat a large, dry, oven proof fry pan over medium heat for about 3-4 minutes.
- 4
Generously salt and pepper the squash on both sides.
- 5
Increase the heat to medium high, and add enough olive oil to coat the surface of the pan.
- 6
Add the squash to the pan, press firmly down with a spatula so that all parts of the squash make contact with the pan.
- 7
Cook until the edges are brown, start checking after 2 minutes. Add additional oil if the pan looks dry. Check the underside of the squash by lifting it up with a spatula. The squash should be a dark caramel colour.
- 8
Flip the squash and transfer to the oven. Cook until the squash is tender when pierced with a fork, about 10 minutes.
- 9
Serve with a generous squeeze of lemon juice over the cooked squash and additional salt and pepper. Serves 4
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
You Might Also Like
View all recipes →
Dessert
Italian Lemon Ricotta Cheesecake with Blackberry Coulis
An Italian cheesecake is typically made with ricotta cheese. It is not overly sweet and slightly drier than a traditional cheesecake. This cake is best made the day before you want to serve it. The Blackberry Coulis really adds a nice touch. You can use frozen raspberries if you can find blackberries.
July 29, 2022
Smoked Paprika and Garlic Zucchini or Eggplant Chips
These are so easy to make. When I feel like I need potato chips these really satisfy that craving.
July 27, 2022
Zucchini, Ricotta and Gruyere Galette
Making any sort of galette is always a good idea. This dough is perfect for a sweet galette as well, just increase the sugar to 2 tbsp.
July 25, 2022
Frequently Asked Questions
How do I make Pan Roasted Butternut Squash or Any Other Vegetable?
This Pan Roasted Butternut Squash or Any Other Vegetable recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 4 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this pan roasted butternut squash or any other vegetable?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.