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
Scale
- 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. 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
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! BeckieNotes
- 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.
Find it online: https://eatsimplefood.com/roasted-butternut-squash/