This easy roasted butternut squash recipe is versatile - jazz up the basics with spices (cumin, chili powder, cinnamon...) or fresh herbs (sage, rosemary, tarragon...).
Add a little maple syrup to the roasted butternut squash half way through the cooking process if you want it sweeter.
Look for butternut squash with a long neck and smaller bulb. These will have less seeds & waste. Don't like cutting squash? Buy it already cut - most grocery stores have this in the prepared produce section.
Peeling butternut squash is not easy. You have to have good knives and probably some decent knife skills. Create a flat edge by cutting off the bottom and top and then cutting where you think the seeds start. Then slice off the edges very carefully!
To make it easier to slice, you can always blanch the whole squash in a huge pot of boiling water for ~ 5 minutes to slice off the skin, but let it cool before handling.
Save your seeds for later! Rinse, dry, toss with olive oil & salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.
There is a very strong sap in butternut squash. It can really irritate some people's skin (mine included) and cause a small inflammation or blistering if handling a big squash. I make sure to wash and scrub my hands immediately after handling squash and that generally takes care of it. If the squash is older and larger then I wear gloves
Serving Suggestion
Serve this delicious Roasted Butternut Squash recipe with a rustic salad, skirt steak or roasted turkey breast to round out your dinner.
You May Also Like
If you like this Roasted Butternut Squash dish then you may also like these similar squash based recipes:
Things In My Kitchen:
- Tomato Stem Corer - This tool is perfect for scooping out the seeds and string insides of squash.
- Jellyroll Sheet Pan - 13x18. Perfect for roasting squash and other veggies.
As an Amazon Associate I earn from qualifying purchases.
Simple Roasted Butternut Squash
EatSimpleFood.com
This easy roasted butternut squash recipe is versatile - jazz up the basics with spices (cumin, chili powder, cinnamon...) or fresh herbs (sage, rosemary, tarragon...).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 medium butternut squash, peeled & seeded
- 2 Tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 400F. Line a baking sheet with aluminum foil.
- Peel and de-seed squash and cut into 1" pieces. Toss with olive oil, salt, and pepper. Cook uncovered ~ 20 minutes. Move squash around on baking sheet and turn up the heat to 425F. Cook an additional 15-20 minutes or until starting to brown. Happy Eating! Beckie
Notes
- Look for butternut squash with a long neck and smaller bulb. These will have less seeds & waste.
- Save your seeds for later! Rinse, dry, toss with olive oil & salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.
- Having a hard time cutting the squash? Toss it in boiling water for ~ 5 minutes to make it easier, but let it cool before handling.
- Don't like cutting squash? Buy it already cut - most grocery stores have this in the prepared produce section.
Leave a Comment