Roasted Butternut Squash Recipe
Easy to make! Buttery flavor and creamy mouthfeel make roasted butternut squash delicious. Plus it’s healthy for your body.
- Prep Time: 10-15 mins
- Cook Time: 50 mins
- Total Time: 60 mins
- Yield: 4 Servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Butternut Squash
- ⅓ cup Olive Oil
- Seasonings, optional
Instructions
- Preheat the oven to 400 degrees
- Line an extra large baking sheet with parchment paper
- Cut the top and bottom off of the butternut squash so it can sit level on either end, this makes cutting and peeling more safe and easy
- Use your vegetable peeler to peel away the skin, this may take several passes to reveal the bright orange flesh of the butternut squash. Peel the entire butternut squash.
- Cut the neck portion off of the butternut squash, there is typically a rounded ball section and a neck portion
- Place the neck portion and rounded ball section flat on the cutting board and cut both section into halves
- Using a spoon, scrape the seeds and tendrils out of the rounded ball section. This is somewhat like a pumpkin.
- Lay each half on their flat side, the cut portion and slice in half again.
- The goal is to obtain 1”strips that are as even as possible. Each butternut squash is so different, so try to keep the strips as close to the same size as you can. This can vary.
- Next cut each strip into equal sized cubes. About 1” cubes if possible. See the pictures above.
- Place the cubes into a large mixing bowl and add the olive oil. Coat each piece liberally. I use my hands..clean hands to mix it up really well.