When you’re looking for a really tasty and easy side dish that just so happens to be healthy then you’ve got to whip up a batch of roasted butternut squash. It makes great leftovers and is perfect for meal planning.
What You’ll Need for This Recipe
Butternut squash: Use a big three pounder or buy the precut squash if you’re in a hurry.
Salt: If you’re using a fine table salt then use half of what the recipe calls for. The smaller crystal size means you’re adding a lot per teaspoon.
How to Make Roasted Butternut Squash
1. Preheat oven to 400F. Cut the top and bottom from your squash then peel the skin away. You can use a vegetable peeler but I find you have more control when using a knife.
2. Carefully cut the squash down the middle then use a spoon to scrape out the seeds and soft tissue.
3. Slice the halves into one inch thick pieces then cut into roughly one inch cubes.
4. Combine the butternut squash pieces, salt, pepper, and olive oil in a large bowl then toss together until the pieces are evenly coated.
5. Transfer the butternut squash pieces onto a large baking sheet or two quarter sheets and then spread the pieces out so they are not touching. Bake for 15 minutes.
6. Remove the pan from oven then use tongs to flip each cube upside down and bake for an additional 10 minutes.
Pro Tips for this Recipe
- Sharpen your knife. A dull knife is nobody’s friend when you’re chopping large vegetables.
- You don’t need to peel away the lighter colored flesh just below the skin. It is not noticeable after baking.
- Pre cut squash is a great option especially if you’re wary wielding a big knife.
- Add flavors you enjoy! Maple syrup, brown sugar, cinnamon, thyme, and rosemary all pair well with butternut squash.
- Keep your rack in the middle. If you need to shuffle two baking sheets then use the upper and lower third switching racks halfway through the bake.
Frequently Asked Questions
Do you have to peel a butternut squash before roasting?
If you’re cubing it then it should be peeled however you can definitely roast a halved butternut squash in which case you do not need to peel the skin.
What does it taste like?
Roasted butternut squash tastes like a cross between sweet potato and pumpkin. It’s slightly sweet with a nutty squash taste, which pairs well with both sweet and savory flavors.
How long does it last?
Your roasted butternut squash will last up to four days in the refrigerator if stored in a sealed container.
If you love this recipe try these out!
If you’ve tried this Roasted Butternut Squash recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Roasted Butternut Squash
Equipment
- Knife
- Baking Sheet
- Large bowl
- Tongs
Ingredients
- 1 Butternut squash large, about 3lbs
- 1 tsp kosher salt
- 1/4 tsp pepper plus more to taste
- 3 tbsp olive oil 45mL
Instructions
- Preheat oven to 400F. Trim the top an bottom from your butternut squash then remove the skin with a sharp knife or vegetable peeler. Stand the squash on its base and cut or peel in downward motions.
- Cut the squash down the middle and remove the seeds and soft flesh using a spoon then slice into 1 inch pieces and cube.
- Transfer cubes to a large bowl then drizzle with olive oil and sprinkle with salt and pepper. Toss well so the pieces are evenly coated.
- Spread out onto a large baking sheet so the pieces are not touching each other; you may need to use two smaller baking sheets. Bake at 400F for 15 minutes then use tongs to flip each piece over and bake and additional 10-15 minutes or until tender and caramelized.
Notes
- Sharpen your knife, a dull knife is nobody's friend when you're chopping large vegetables.
- You don't need to peel away the lighter colored flesh just below the skin, it is not noticeable after baking.
- Pre cut squash is a great option especially if you wielding a big knife.
- Add flavors you enjoy! Maple syrup, brown sugar, cinnamon, thyme and rosemary all pair well with butternut squash.
- Keep your rack in the middle. If you need to shuffle two baking sheets then use the upper and lower third switching racks halfway through the bake.
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