Roasted Butternut Squash

Roasted Butternut Squash | EatSimpleFood.com Print

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.

  • Author: beckie
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 minutes
  • Yield: 4
  • Category: Side Dish
  • Method: Oven
  • Cuisine: International

Ingredients

  • 1 medium butternut squash, peeled & seeded
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/4 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.  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

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.

 

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.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Squash, Butternut Squash, Gluten Free, Dairy Free, Whole 30, Paleo, Vegetarian, Vegan

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Ingredients
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Roasted Butternut Squash

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