Roasted Butternut Squash
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1large butternut squash (3 to 4 pounds), peeled if desired, halved, seeded and cut into 1-inch pieces (about 8 cups)
- 3tablespoons extra-virgin olive oil or neutral oil (such as grapeseed)
- 1½teaspoons kosher salt (such as Diamond Crystal)
Preparation
- Step 1
Arrange a rack at the bottom of the oven and heat to 425 degrees. On a sheet pan, toss the squash with the oil and salt; spread into an even layer. Roast the squash on the bottom rack until golden-brown and the pieces release easily from the pan, 25 to 30 minutes. Stir (and add any ground spices if you like), spread into an even layer, and cook until tender, another 5 to 10 minutes. Let cool slightly on the sheet pan before eating.
Private Notes
Cooking Notes
Microwave the whole squash on high for a few minutes. It makes it a lot easier to peel and cut up.....and then reduce time in the oven by a few minutes.
Line the sheet pan w Parchment paper for easy cleanup!
Using any spice is up to you, but some pepper (black or white) should be added with the salt.
I have been making roasted butternut like this for years, no need to peel it which makes the dish very easy (don’t “they” say lots of vitamins and fiber in skin?) I ad brown sugar and cinnamon sometimes cloves, don’t really follow any recipe
Every week I cook this successfully with just 2 teaspoons of olive oil, kosher salt, black pepper and red pepper flakes. It's delicious as part of a tossed green salad with vinaigrette.
I add red pepper flakes for the entire roasting time. The red pepper mellows and adds to the sweetness of the squash.
I add fresh rosemary which makes it quite delicious
After 25 minutes on bottom rack, bottom of sqash were burnt.
I flip each piece to get another crisp side, and add a drop of hot honey to each piece then continue to roast for another 10 minutes.
Made this Thanksgiving morning for the big meal -- didn't make it to the table. We picked over the whole thing all day! Absolutely simple and delicious.
Great celebration of squash.
I have been making roasted butternut like this for years, no need to peel it which makes the dish very easy (don’t “they” say lots of vitamins and fiber in skin?) I ad brown sugar and cinnamon sometimes cloves, don’t really follow any recipe
I add some ground cinnamon. Delicious
I add red pepper flakes for the entire roasting time. The red pepper mellows and adds to the sweetness of the squash.
Every week I cook this successfully with just 2 teaspoons of olive oil, kosher salt, black pepper and red pepper flakes. It's delicious as part of a tossed green salad with vinaigrette.
Line the sheet pan w Parchment paper for easy cleanup!
Microwave the whole squash on high for a few minutes. It makes it a lot easier to peel and cut up.....and then reduce time in the oven by a few minutes.
Using any spice is up to you, but some pepper (black or white) should be added with the salt.
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