Oven Roasted Butternut Squash
Perfectly roasted butternut squash that's tender, caramelized and full of fall flavors! Makes a great side dish and can be added to salads, pasta, soups and more.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 1 large butternut squash
- 2-3 Tablespoons virgin olive oil
- 1-2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper , more to taste
Preheat oven to 400°F.
Peel the butternut squash. Then slice the ends off. If it's too hard to cut, pierce with a fork and then microwave for a few minutes. Scoop out the seeds and then slice down the middle. Slice in half again and cut into 1-inch cubes.
Place the cubes on a large baking sheet. Drizzle with oil and then sprinkle with salt and pepper. Toss until combined. Roast for 20 minutes, then flip. You want the edges to caramelize but not burn, so tossing will help this. Then bake an additional 10-15 minutes, or until the edges are lightly golden.
To roast in halves: Preheat oven to 375°F. Peel and slice off ends of squash. Then scoop out seeds and slice down the middle. Brush oil on top of the cut sides of the squash, then season with S&P. Place cut-side down on a large baking sheet and cook for about 50 minutes, or until tender.
Different flavor combinations:
- Add 1-2 Tablespoons of maple syrup and 1/2 teaspoon cinnamon.
- Oil and fresh rosemary and garlic.
- Add 2 teaspoons butter with a sprinkle of brown sugar.
- Oil and Paprika and cumin.
- Oil and Italian seasoning.
Calories: 98kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 1mg