Roasted Butternut Squash Recipe

Name: Roasted Butternut Squash Recipe
Total time: 55 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 large butternut squash ((3 lbs)); 3 Tbsp extra virgin olive oil; 1 tsp fine sea salt; 1/2 tsp freshly ground black pepper

Roasted Butternut Squash is delicious and versatile, perfect to enjoy its own as a flavorful veggie side, or to use in your favorite fall recipes. Roasting squash in the oven has never been easier.

⏱️ 55 min 🔪 Prep: 15 min 🔥 Cook: 40 min 📊 Medium ⭐ 5.0 (16) 👁️ 21 views

👨‍🍳 Start Cooking

Foto: Natasha's Kitchen

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

Steps

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