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Roasted Butternut Squash

A simple yet delicious recipe for roasted butternut squash that transforms it into a crispy, caramelized delight perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash Choose a firm squash without blemishes for best results.
  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • optional spices such as cinnamon or nutmeg Feel free to experiment with various spices.

Method
 

Preparation
  1. Preheat Your Oven: Start by preheating your oven to 400°F (200°C).
  2. Prepare the Squash: Carefully peel your butternut squash using a sharp vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds.
  3. Cube the Squash: Chop the squash into 1-inch cubes for uniform roasting.
  4. Season: Toss the cubed squash with olive oil, salt, and pepper in a large mixing bowl. Add any additional spices if using.
Cooking
  1. Roast: Spread the seasoned squash evenly on a lined baking sheet. Roast in the preheated oven for about 25-30 minutes, tossing halfway through.
  2. Serve: Once the squash is tender and golden brown, remove it from the oven and serve warm.

Notes

You can store leftover Roasted Butternut Squash in an airtight container in the fridge for up to 5 days. It freezes well for up to 3 months. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or microwave, though oven is preferable for texture.