Butternut squash is one of my top food choices, but the prep work of peeling and chopping can be daunting. There are days when I'll skip cooking it altogether if I'm not in the mood, and I refuse to pay extra for pre-chopped versions at the store. Any fans of butternut squash out there share my struggle?

If you do, you're going to appreciate this butternut squash technique I found that takes away the need for peeling and chopping—plus, it's incredibly tasty.

By the way, if you are going the peeling and chopping route for a recipe, here's a helpful guide.

roasted butternut squash with goat cheese, figs, and pesto

Roasting Butternut Squash Without the Hassle:

To start, place the squash upright on a cutting board. Use a sharp heavy chef's knife to make a single long cut down the center from top to bottom.

Next, scoop out the seeds and stringy insides with a metal spoon, and you're all set to roast—skin intact!

The roasted halves can be enjoyed simply with olive oil and your favorite herbs or stuffed with delicious fillings. Here, I went for a vegetarian version, but you can also create a heartier mix with an enchilada-style stuffing.

roasted butternut squash with goat cheese, figs, and pestoroasted butternut squash with goat cheese, figs, and pesto

The final dish is stunning enough for any dinner gathering or Thanksgiving feast, and no one will guess you spent only about 10 minutes prepping while enjoying a glass of pinot noir and browsing cookbooks. Well, that was just me, but you see what I mean. Scroll down for the recipe.

Ingredients

  • 1 butternut squash
  • extra-virgin olive oil
  • flaky sea salt and freshly-ground black pepper
  • 6 fresh figs, halved or quartered
  • 1/2 cup goat cheese
  • 1/4 cup pine nuts
  • 1/4 cup pesto, either store-bought or homemade
  • torn basil or mint for garnish

Instructions

  1. Position a rack in the center of the oven and preheat to 425°. Stand the squash on a cutting board and slice down the middle from top to bottom using a sharp knife.
  2. Lightly drizzle the squash halves with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet. Roast until tender (a knife should easily pierce the flesh), about 1 to 1.5 hours. Remove from the oven and flip the halves so the cut side is facing up.
  3. Fill the squash with figs, goat cheese, and pine nuts, then drizzle with pesto. Return to the oven until the goat cheese melts, roughly 5 to 10 minutes. Garnish with herbs, add a sprinkle of flaky salt, and enjoy!