Simple Oven Roasted Butternut Squash

Roasted butternut squash is delicious enough to eat it on it’s own or as a side or even mixed into something! This a simple and easy recipe to learn how to roast a butternut squash.

roasted butternut squash in a grey bowl

To be totally honest, I had never even tried butternut squash until a couple years ago. I absolutely fell in love! But I wanted an easy way to make it. So, after lots of trial and error, I finally found the easiest way to to roast a butternut squash.

I know it sounds a little silly but I genuinely do eat quite a bit of it. I like to mix it into salads, pizzas, pastas, or just whatever I’m craving at the moment. It can be used as a sweet or savory component and I absolutely love it!

How to pick a butternut squash

This is always the best part of going to a grocery store. So, what you need to do is pick them up and feel their weight. If they feel light for their size, don’t buy it! A butternut squash should always feel heavy for it’s size.

two small butternut squash on a marble board

It’s a bit like lifting weights but… butternut squash. I personally like to buy smaller ones so they don’t take so long to cook but this is just a personal opinion. Cook times will vary for the size you buy.

How to cook butternut squash

So, you’ve done your weight lifting and found the perfect squash! Now it’s time to cook it. The first thing you need to do is make sure you have a sharp knife because you are going to be cutting through this.

So, the actual first step it to cut the top off .

top of butternut squash cut off on a wood cutting board

Now, very carefully slice the squash in half. Try to be as close to the middle as possible because this will ensure even cook times for both halves.

butternut squash cut in half on a cutting board

This bit is like a pumpkin! Take a spoon and scrape away the seeds and all that lovely gunk.

butternut squash on a marble board cut in half

Once that’s cleaned, drizzle the halves with olive oil. Just a few tablespoons should do it. Season with salt and pepper.

Roast them in the oven for about 35-40 minutes. You can always test to see if the squash is done with a fork. If it feels soft and fork glides through, it’s done! Take them out of the oven and let cool.

butternut squash roasted on a sheet pan

Once cooled, use a small knife to peel away the skin. Be very careful!

After the squash is peeled, you can chop it anyway you like! I personally prefer to cube it but that’s just me.

Can roasted butternut squash be frozen

I have some great nows, it can be frozen! Once you’ve chopped your squash, place the cubes onto a lined baking sheet and set in the freezer until firm. Make sure they aren’t touching! You don’t want to have large chunks stuck together.

Once it’s firm, dump them into a freezer safe bag and put it back in the freezer!

roasted butternut squash in a grey bowl

Expert Tips:

  • Make sure your butternut squash feels heavy for it’s size and doesn’t have mold on it.
  • Be very careful with peeling! The squash will be soft but the skin will almost have a rubber consistency.
  • If you don’t want to freeze it, butternut squash can be kept in an airtight container in the fridge for a few days.

When you make this Simple Oven Roasted Butternut Squash recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MsDeltaHospitality.

roasted butternut squash in a grey bowl

Simple Oven Roasted Butternut Squash

Caylie
A simple but delicious way to roast butternut squash!
No ratings yet
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Sides
Cuisine American
Servings 2 cups
Calories 80 kcal

Ingredients
 

  • 1 small butternut squash
  • 2 Tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven to 375 degrees.
  • Using a sharp knife, cut off top of butternut squash.
  • Cut the squash in half lengthwise.
  • Scoop out seeds and strands with a spoon.
  • Lay squash skin side down on a sheet pan.
  • Cover both sides with olive. 2 Tablespoons per side.
  • Salt and pepper to taste.
  • Roast in oven fo r about 35-40 minutes, or until fork tender.
  • Take out of oven and let cool.
  • Once cooled, use a vegetable peeler or a knife to peel skin.
  • Lay squash cut side down and cut 1 inch slices lengthwise. Turn and slice into cubes.

Notes

  • Make sure your butternut squash feels heavy for it’s size and doesn’t have mold on it.
  • Be very careful with peeling! The squash will be soft but the skin will almost have a rubber consistency.
  • If you don’t want to freeze it, butternut squash can be kept in an airtight container in the fridge for a few days.

Nutrition

Serving: 1/2 cupCalories: 80kcalCarbohydrates: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 76mgFiber: 2gSugar: 1g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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