The three butternut squash candidates were cooked on the same sheet pan at 400 degrees.
This taste test happened because a guest at our Airbnb left some precut butternut squash cubes in the fridge. Normally we slice a whole squash down the middle, scoop out the seeds and fill the hollow with butter and maple syrup. But this gave us the opportunity to try something different.
We tossed the cubes with olive oil, salt and pepper then divided into thirds to add the following seasonings:
#1. Butternut squash with sweet smoked paprika and cinnamon.
Taste test #1: butternut squash with warm spices: cinnamon and sweet smoked paprika. We would have added some grated nutmeg except we’re lazy.
#2. Butternut squash with maple syrup and cayenne.
Taste test #2: butternut squash with maple syrup. Allegedly this is how Gordon Ramsey makes it. We added a pinch of cayenne to wake up the taste buds.
Taste test #3: butternut squash with herbs. We used poultry seasoning that contains sage and thyme and some herbes de provence to add rosemary.
#3. Butternut squash with herbs.
The three versions were cooked on the same half sheet pan at 400 degrees for 25 minutes, then tossed and cooked another 10 minutes for some extra caramelization.
Results: our tasters loved all the renditions, including one taster who says she formerly hated squash because of the watery versions served to her growing up. She liked #1 the best and we can’t disagree. But all of these would work in context: #3 with chicken or another savory dish, #2 maybe with some country ham. Try ‘em all, you can’t go wrong!
Thank you burn my fingers, I will try this taste test using at least two of the seasonings. I like the one with hot spices. I have roasted butternut before but like you just hollowing them out. Cutting them into pieces gives more surface areas. Have you made Hasselback potatoes? I made one version with sweet potatoes and they were terrific. I used a savory flavoring for them. They look great and are tasty.
Hasselback potatoes or, I guess, yams or maybe butternut squash? are sliced almost through in horizontal rows but left intact as they’re baked. The result is far more surface area for sauces/butter/fat to interact.