Roasted butternut squash

DH has just peeled it, but cutting it in half lengthways is apparently a step too far.
So chunks it is! But I shall add the seasoning in the recipe and hope it tastes as good, if not looking as pretty.

Ah, no Cajun seasoning in the cupboard so I will have to approximate

I've just bought one but whether or not I'll have time to do it like that this weekend is another matter

Ilovecheese yes I'm afraid you do need to peel it for my recipe - it's such a pain!

That looks wonderful, Riverwalk. I've just bookmarked the link for definite future use. Yummeeeeee!?

Butternut pumpkins (as we call them in Oz) don't need to be peeled for roasting. Just washed and cut into chunks, can be quite large depending on how much time you have for roasting. I just drizzle them with olive oil but some of the other suggestions sound delicious too. You can puree the lot for soup as well, maybe served with a sprinkle of your favourite spice or blend such as Cajun or Moroccan.

I never know whether to peel the squash or not. What do you do?

I roast mine in chunks with ginger and maple syrup and always do too much so I can make soup.

Ooh, love butternut squash . - we had it last night. Roasted squash, baby spinach, toasted walnuts and goats cheese - olive oil and lemon juice

Mine has a topping of crushed pistachios, parsley & parmesan

I've just enjoyed a bowl of butternut squash soup. lovely stuff.

That looks like a great way to roast it Riverwalk
We do eat it but chopped into chunks and roasted, not as pretty as that one.

We grew Turks head squash this year and they were very prolific, all squash seem to taste best roasted, and the I like them as your picture shows cut into segments and after removing seeds slashing through the flesh to the skin, then a quick spay of olive oil. We have so many stored I am hoping we get to eat them before they rot, as I have no room left in freezers at present.

A divine meal. (And use leftovers in a lasagne).