There is some thing so simple, yet so delicious about roasted butternut squash. While it is a wonderful ingredient, butternut squash is delicious on its own. It develops a deep, sweet flavor when roasted in the oven. The best part? It is SO EASY.
Note: Times on this recipe assume the butternut squash is bought ready to go (peeled and diced). Peeling and dicing the butternut squash may add 10-15 minutes of prep time.
- 4 c butternut squash, peeled and cut into ½ inch cubes
- 2 TBSP olive oil
- 1 tsp salt
- Preheat oven to 425. Spread butternut squash out on an aluminum foil–covered cookie sheet. Tossed with olive oil and salt, to coat. Roast for 20 minutes, until the edges of the butternut squash and start turning brown. Remove. Enjoy!
Start by coating your butternut squash with olive oil and a generous pinch of salt. I HIGHLY recommend buying your squash cut and ready to go from the produce section at your marketplace. I have even used defrosted, frozen squash when fresh has not been available. It worked just fine. Butternut squash is a pain to cut, especially if you are not experienced with a big, sharp knife.
Roast the butternut squash at 425 for 20 minutes.
How it looks when it comes out of the oven