Description
Roasted butternut squash is a delicious and nourishing fall staple for soups, butternut mash, side dishes, grain bowls, and salads! Learn how to roast butternut squash halves or cubes.
Ingredients
Scale
- 1 whole butternut squash (any size, unless it's for a soup recipe - see notes!)
- 1-2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 - 1/2 teaspoon pepper
Instructions
- Preheat & prep. Preheat your oven to 400 degrees, and optionally line with parchment paper or a silicone baking mat. If you're roasting the squash in halves, cut the ends of the squash off, then cut the squash in half lengthwise and scoop out the seeds. For cubes, peel the squash first, then repeat the process and cut the de-seeded squash into cubes.
- Season squash. For halves, arrange them squash side up on the sheet pan and brush or drizzle on the olive oil before sprinkling with salt and pepper. For cubes, place in a bowl and toss with olive oil and seasonings to coat, then transfer to a baking sheet in an even layer with space between the pieces.
- Roast. Roast the squash halves at 400 degrees for 45-50 minutes, or until squash is slightly browned on edges and can be pierced through easily with a fork. For squash cubes, roast them for 25 minutes, optionally flipping or gently stirring at 20 minutes to get browning on all sides. Squash cubes are done when they are cooked through and starting to brown.
- Serve! Use your squash as intended, whether as a side dish, salad ingredient, mashed, or blended into a soup.
Notes
- Freezer instructions. Let squash cool completely. For cubes, spread on a rimmed sheet pan or baking dish that fits your freezer, and freeze for 2 hours. Then transfer to an airtight bag (I love Stasher bags for freezing) or container. For halves, either freeze the whole halves in a container or scoop out the flesh and freeze it separately (my preference). Store up to 3 months and thaw overnight in the fridge.
- Storage instructions. Store leftover squash in an airtight container in the fridge for up to 5 days.
- Sustainability Tips: Compost squash peelings and pulp. I love my Lomi composter! You can also rinse and dry the squash seeds, and roast them at 375 degrees in a bit of olive oil and salt until crispy (about 12-15 minutes).
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side dish
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: ~1 heaping cup
- Calories: 109
- Sugar: 3.9 g
- Sodium: 7 mg
- Fat: 3.7 g
- Carbohydrates: 20.5 g
- Fiber: 3.5 g
- Protein: 1.8 g
- Cholesterol: 0 mg
