Roasted butternut squash is a delicious and versatile vegetable side dish suitable for any weeknight meal or holiday dinner! Olive oil, salt, and pepper are the only ingredients needed for this squash dish to enhance its sweet and nutty flavor! This easy and nutritious butternut squash recipe will become a new fall family favorite!
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Instructions
To get started, preheat your oven to 400°F (205°C).
Using a sharp knife, carefully slice your squash lengthwise. Then, use a spoon to scoop out the seeds.
Fill a large bowl or rimmed plate with water and place the squash halves into it. Steam it in the microwave for about 3-5 minutes to soften the squash.
Afterward, pat your squash dry. Use a vegetable peeler to peel the skin and then dice the butternut squash into 1-inch chunks.
In a large bowl, add your cubed butternut squash, olive oil, salt, and pepper. Toss until the squash is well-coated.
Place the squash in a single layer on a baking sheet and bake at 400°F (205°C) for 30-35 minutes, or until the squash is easily pierced with a fork.
Then, if desired, you can broil your squash on high to toast them for about a minute. Serve immediately.
Notes
Your butternut squash will need different times in the microwave to soften the skin for easy peeling. Smaller squash will soften quicker, and obviously larger squash may take longer.
This recipe is perfectly seasoned with just salt, pepper, and garlic! However, you can always add some more seasonings like rosemary, thyme, sage, or cumin!
To store: Place any leftover squash into an airtight container and keep it in the fridge for up to 4 days.
To freeze: Lay your butternut squash cubes on a baking sheet in a single layer and place into the freezer until frozen solid. Then, transfer the frozen cubes to a freezer-safe storage bag and keep them frozen for up to 3 months. Allow them to thaw overnight before reheating.
To reheat: Bake in the oven at 350°F (175°C) until heated through, or on the stovetop over low heat.
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