Roasted Butternut Squash
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe for roasted butternut squash is so simple and easy. The roasting allows the squash to sweeten as it caramelizes to perfection.
This easy 3 ingredient recipe (butternut squash, olive oil & salt) can stand alone as a delicious side dish or as the main ingredient in a fall squash soup.
How to Make Roasted Butternut Squash
Start by peeling the butternut squash, cut in half lengthwise & scoop seeds out of the center. I usually wear disposable kitchen gloves for this step because the squash tends to leave an orange film on your hands after handling it peeled.
Then remove the stem and cut the squash into cubes. Place the cubed squash in bowl big enough to mix the ingredients thoroughly.
Drizzle a little olive oil and sprinkle salt over the squash to taste, and stir to coat. Spread out on a baking sheet with a non-stick silicone baking mat or parchment paper to keep it from sticking to the pan.
Roast at 400° for 15-minute intervals, checking at each interval until the edges are lightly golden brown. If you have more than one shelf roasting you may with to also rotate shelves at the 15-minute interval. I don’t normally flip the individual cubes of squash because they tend to turn into a mushy mess if you move them around too much.
Depending on the cube size it make take 30-45 minutes.
Roasted Butternut Squash Printable Recipe
Roasted Butternut Squash
This is a delicious way to prepare butternut squash, as it roasts it will caramelize in the oven.
Ingredients
- 1 butternut squash
- olive oil, drizzle to coat
- salt, to taste
Instructions
- Peel the butternut squash, cut in half lengthwise & scoop seeds out of center.
- Remove stem, cut the squash into cubes and place in large bowl. During this process I wear disposable gloves, the squash tends to leave an orange film on your hands.
- Drizzle a little olive oil, sprinkle salt over to taste, and stir to coat. Spread out on a baking sheet with a non-stick silicone baking mat or parchment paper to save you cleaning time later.
- Roast at 400° for 15-minute intervals until it is lightly golden brown on the edges. Depending on the cube size it make take 30-45 minutes.
I never bore of this recipe, but to change it up or add to this dish feel free to add ground black pepper, and for a fall twist add cinnamon. Let me know if you have any other favorite ingredient to add to roasted squash.
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For the entire library of recipes check out the Vittles Page.
Growing Squash in your Backyard Garden
If you’re just getting started with a backyard garden check out Gardening 101. To learn more about how we get started with our squash and zucchini plants head to the Farm to Fork Squash Page.
