Easy Roasted Butternut Squash

As seen on

Natasha's Kitchen

Total Time

55 mins

Prep Time

15 mins

Cook Time

40 mins

Rating

(16)

Ingredients

6 servings

1 large butternut squash, (3 lbs)
3 Tbsp extra virgin olive oil
1 tsp fine sea salt
1/2 tsp freshly ground black pepper

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Preparation

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Step 1

Preheat the oven to 400°F with the rack in the center of the oven. Line a rimmed baking sheet with parchment paper or use a non-stick baking sheet.

Step 2

Peel the butternut squash with a potato peeler or vegetable peeler going from the stem to the base. Cut off the stem, then halve the squash lengthwise. Scoop out and discard the seeds. Chop the squash into 1-inch chunks— they don’t have to be perfect, but keeping them evenly sized will ensure even roasting.

Step 3

Transfer squash to the baking sheet, drizzle with oil, salt, and pepper, and toss to combine.

Step 4

Spread the squash evenly in a single layer on the baking sheet and bake until fork-tender and golden brown in spots, about 35-40 minutes, depending on the size. Be sure to turn the squash after 20 minutes for even roasting.

Chef’s notes

Variations

Cinnamon – Toss with cinnamon and brown sugar.

Spicy – Season with a pinch of crushed red pepper flakes, chili powder, or Cajun spice.

Pecans – Sprinkle with crushed pecans in the last 5 minutes of cooking.

Herbs – Toss with dried herbs or garnish with fresh herbs such as thyme, rosemary, parsley, chives, garlic, or oregano.

Bacon – Toss with the bacon fat before roasting for more flavor. Top with cooked and diced bacon or pancetta to serve.

Parmesan Cheese – Sprinkle with freshly grated parmesan or pecorino.

Categories

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Meal Types

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Cooking Methods

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Ingredients

Seasonal Recipes

Skill Level

other

Easy Roasted Butternut Squash

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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