Roasted Butternut Squash

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Enjoy the aromatic, sweet flavor of roasted butternut squash with this easy recipe, which even includes help cutting and peeling, in addition to four different flavor options.

Butternut squash has the most lovely mild and unique flavor. It can be eaten on its own, as a side dish, added to salads, or made into a delicious soup. Like squash or sweet potatoes, butternut squash is versatile. If you don’t have much experience, this recipe is great and will help you become more familiar with this seasonal favorite. You can enjoy it all by yourself and really get a taste of it. Here are some more suggestions on how to pair this flavor with sweet and savory flavors.

If you’re a “seasoned” butternut squash lover, you’ll love these tips on preparing your squash for roasting. Sometimes cutting, peeling and removing the seeds is the hardest part. Here’s an easy guide to the process, and an easy way to roast a squash. By dicing the squash instead of slicing it in half or larger pieces for roasting, we were able to brown and caramelize more of the squash’s surface area. That’s where the amazing flavor of this champion crooked neck squash comes in.

  • Do I have to peel the squash?

    Yes. While the skin is technically edible after cooking, butternut squash has a rather tough exterior that is usually peeled off.

  • Is Butternut Squash Healthy?

    Butternut squash is rich in vitamins A, C, and B6 and is relatively high in fiber. Its seeds can be roasted like pumpkin seeds and are packed with healthy fats and nutrients.

  • Should I be using parchment paper?

    Parchment paper is great for avoiding cleanup messes. Since roasting the squash naturally brings out some of the sugar in the squash, it can get a bit sticky, but the oil that coats it also helps keep it from being too sticky. In short, it can be helpful, but not required.

Butternut squash closeup in a white plate.

If you love butternut squash, check out these other recipes for squash, squash, and other fall favorites:

The Easiest Way to Peel and Cut Butternut Squash:

  1. Use a fork to pierce the skin of the butternut squash. Microwave on high for 3 minutes, then let cool until easy for you to handle.
  2. Use a vegetable peeler to remove the peel.
  3. Cut the butternut squash in half, and cut the butternut squash lengthwise. Each piece has an elongated neck and a bell at the base.
  4. Scrape the seeds from the bell and discard.
  5. Cut each piece, separating the neck from the bell.
  6. Cut squash into 1-inch cubes

Roasted Butternut Squash Flavor Variations:

  • Garlic Roasted Butternut Squash: Toss squash chunks with 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon salt, and 1 teaspoon pepper
  • Brown Sugar Roasted Butternut Squash: Toss the squash chunks with 3 tablespoons melted butter, 3 tablespoons brown sugar, and 1/4 teaspoon salt
  • Maple Roasted Butternut Squash: Toss squash chunks with 1 tablespoon olive oil, 3 tablespoons maple syrup, and 1/4 teaspoon salt
  • Rosemary Roasted Butternut Squash: Toss the squash chunks with 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon salt, and 1 teaspoon pepper, then add 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Aerial view of butternut squash on a baking sheet with a spatula.

Enjoy the aromatic, sweet flavor of roasted butternut squash with this easy recipe, which even includes help cutting and peeling, in addition to four different flavor options.

Preparation time 10 minute

cooking time 50 minute

total time 1 Hour

raw material

  • 1 big Butternut Squash
  • 2 tablespoon olive oil
  • 2 clove garlic minced
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper

instruct

  • Preheat oven to 400 degrees Fahrenheit

  • Use a fork to pierce the skin of the butternut squash. Microwave on high for 3 minutes, then let cool until easy for you to handle.

  • Peel, seed, and cut squash into 1-inch cubes.

  • Place squash in a large mixing bowl and toss with olive oil, garlic, salt, and pepper.

  • Spread squash evenly on an 18-by-13-inch baking dish.

  • Roast in a 400 degree oven for 40-50 minutes, until the squash is tender.

notes

The Easiest Way to Peel and Cut Butternut Squash:

  1. Use a fork to pierce the skin of the butternut squash. Microwave on high for 3 minutes, then let cool until easy for you to handle.
  2. Use a vegetable peeler to remove the peel.
  3. Cut the butternut squash in half, and cut the butternut squash lengthwise. Each piece has an elongated neck and a bell at the base.
  4. Scrape the seeds from the bell and discard.
  5. Cut each piece, separating the neck from the bell.
  6. Cut squash into 1-inch cubes

Flavor Variations:

  • Brown Sugar Roasted Butternut Squash: Toss the squash chunks with 3 tablespoons melted butter, 3 tablespoons brown sugar, and 1/4 teaspoon salt
  • Maple Roasted Butternut Squash: Toss squash chunks with 1 tablespoon olive oil, 3 tablespoons maple syrup, and 1/4 teaspoon salt
  • Rosemary Roasted Butternut Squash: Add 2 tablespoons chopped fresh rosemary to this recipe, or 2 teaspoons dried rosemary

Calories: 150kcal | carbohydrate: twenty threeG | protein: 2G | fat: 7G | Saturated fat: 1G | sodium: 589mg | Potassium: 660mg | fiber: 4G | sugar: 4G | Vitamin A: 19930unit | Vitamin C: 39.8mg | calcium: 93mg | iron: 1.4mg