How to Roast Butternut Squash
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How to Roast Butternut Squash
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Roasted Butternut Squash is a simple side dish that anyone can make. And if you haven't made butternut squash before, we are going over step-by-step How to Roast Butternut Squash so you feel confident in the kitchen!
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Ingredients
- 1 butternut squash about 2-3 pounds, medium
- 1 tablespoon olive oil
- 1/2 teaspoon salt to taste
- 1/2 teaspoon black pepper to taste
Instructions
- Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Option to place the whole squash on the baking rack while the oven preheats (up to 5 minutes). Remove and let the squash cool. (Optional – if you have very sharp knives, you may find you can skip this step.)
- Peel the squash: Using a large sharp knife and sturdy cutting board, trim the ends of the squash and peel the hard skin using a Y-peeler, going around twice.
- Scoop Seeds: Use a medium cookie scoop (or sharper edged spoon) to remove seeds from the squash.
- Cut into cubes: Cut the squash in half, lengthwise. Then slice crosswise into 1" slices, then again into 1" cubes.
- Roast: Transfer butternut squash cubes to lined baking sheet, drizzle with oil and desired seasonings and roast for 25-30 minutes, or until squash is tender when poked. If you'd like more browning, you can use a convection setting if your oven has that. Or broil for 3 minutes for more caramelizing.
Notes
- Seasoning suggestions in post above recipe card.
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Overall Rating
5
2 reviews
Excellent
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