Roasting butternut squash is easy, and it’s the perfect way to enjoy this sweet and nutritious vegetable. You can roast a whole butternut squash or cut up pieces. My favorite way to prepare roasted butternut squash is by cutting it into chunks (peel on) then roasting them in olive oil with salt and pepper for about 45 minutes at 400 degrees F. The result is an incredibly tender dish that goes well with any meal. Roasted Butternut Squash also freezes well — so you don’t have to eat it all right away!
Choose a butternut squash that feels heavy for its size.
The first step to roasting your butternut squash is choosing a good one. Butternut squashes are heavy for their size, so when you pick one up, it should feel heavy in your hands. The skin should also be dull rather than glossy or shiny. If you’re unsure if the squash is ripe, give it a gentle squeeze: if it feels soft or mushy, put it back on the shelf; otherwise move on to step two!
Cut the stem end off your butternut squash about 1/2 inch into the flesh, then cut in half lengthwise.
Cutting the stem end off your butternut squash about 1/2 inch into the flesh, then cutting in half lengthwise is the first step. You can use a sharp knife or serrated knife–the latter may be slightly harder to control, but it’s also easier on your hands because there aren’t any sharp edges.
For this recipe, I recommend using a vegetable peeler to remove all of the skin from each piece of squash before continuing with further steps (unless you want some visible stripes on top). The reason for this is that it’s easy for someone who hasn’t done much cooking before to accidentally cut into their squash instead of just peeling away at its thick outer layer until they get down to where they need access: inside!
Score the squash with a sharp knife in a crisscross pattern. This makes it easier to cut after roasting.
Scoring the squash with a sharp knife in a crisscross pattern makes it easier to cut after roasting. Do not cut all the way through, though–just score the skin. This will help when you’re ready to scoop out the flesh and make your meal!
Place the squash on a baking sheet, cut side down.
- Use a baking sheet that is large enough to hold the squash halves. A baking sheet with sides is also helpful, as it will catch any drippings from the cut side of your butternut squash.
- Line your baking sheet with parchment paper or a silicone mat before placing your squash halves on top of it. This will prevent them from sticking to the pan while they bake and make cleanup much easier when you’re done!
Drizzle olive oil and sprinkle salt over the top of the squash halves. Bake at 425 degrees Fahrenheit for 30 minutes, turn over, bake another 30 minutes, or until tender and golden brown at the edges.
To start, drizzle olive oil over the squash halves. Sprinkle salt over the top of each one, then bake at 425 degrees Fahrenheit for 30 minutes, turn over and bake another 30 minutes or until tender and golden brown at the edges.
Roasted Butternut Squash is so easy to make!
Roasted butternut squash is a great side dish, and it’s also easy to make! You can use the same method for other vegetables, like sweet potatoes. You can make it more interesting by adding spices and herbs (like garlic powder or rosemary). Roasted Butternut Squash works well in soups and stews because of its sweet flavor–you’ll find yourself craving this vegetable once you start eating it!
Roasted Butternut Squash is a great side dish for any meal, but it also makes a delicious and healthy snack. I hope you enjoyed these tips and tricks for roasting this tasty vegetable!