Easy recipedelicious roasted butternut squash Preproast this fall veggie for a tasty side Simple techniqueperfect flavor 139 chars
Total Time:45 minutes
Yield:4 servings 1x
Ingredients
Scale
1 Butternut Squash
2–3 tablespoons of Olive Oil
Salt to taste
Black Pepper to taste
Optional: Maple Syrup or Honey
Optional: Fresh Herbs (Rosemary, Thyme, or Sage)
Optional: Spices (Cinnamon, Nutmeg, or Cayenne Pepper)
Optional: Minced Garlic
Instructions
Preheat oven to 400°F (200°C).
Wash the butternut squash thoroughly. Carefully cut off the top and bottom of the squash. Peel the squash using a vegetable peeler. Cut the squash in half lengthwise. Scoop out the seeds and stringy fibers with a spoon. Cut the squash into 1-inch cubes or crescent shapes.
Place the squash in a large bowl. Drizzle with olive oil (about 2-3 tablespoons for a medium-sized squash). Sprinkle with salt and pepper. Add any optional seasonings. Toss well to ensure the squash is evenly coated.
Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for 25-35 minutes, or until the squash is tender and slightly caramelized. Flip the squash halfway through cooking to ensure even browning.
Remove the squash from the oven and let it cool slightly. Serve as a side dish, add to salads or soups, or enjoy as a vegetarian main course.
Notes
Learn how to make perfectly roasted butternut squash, a versatile and nutritious dish perfect for any occasion. This guide covers ingredient selection, detailed roasting instructions, and tips for variations.
