Roasted Butternut Squash
This 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 half way through the cooking process if you want it sweeter.
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 minutes
- Yield: 4
- Category: Side Dish
- Method: Oven
- Cuisine: International
- 1 medium butternut squash, peeled & seeded
- 2 Tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 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. Cut 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
- 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.
Things In My Kitchen:
- Tomato Stem Corer – This tool is perfect for scooping out the seeds and string insides of squash.
- Jellyroll Sheet Pan – 13×18. Perfect for roasting squash and other veggies.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Squash, Butternut Squash, Gluten Free, Dairy Free, Whole 30, Paleo, Vegetarian, Vegan