Recipe by MChele
"Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy."
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butternut squash - peeled, seeded, and cut into 1-inch cubes
salt and ground black pepper to taste
Easiest way to peel a butternut squash:
- Lay on side
- Cut into two halves, separating the "large ball" at the bottom from the "tube" at the top.
- Cut the bottom from the large ball so you have two parallel flat surfaces. Stand the ball on one flat face. Cut slices of skin off, from top to bottom, following the contour of the ball as you make each cut.
- Cut the top from the tube. Stand on one flat end. Cut slices of skin, from top to bottom.
- Only after both pieces are peeled - cut each half in half (top to bottom) to expose seeds, which you scrape out and discard.
I guess I don't like butternut squash.
Not sure I'd roast butternut squash any other way after making this basic, non-fussy recipe. Winning recipes almost always begin with fresh ingredients and a little seasoning to enhance and complement. This is a winner. Easy to prepare, quick to roast, easy to serve and eat, pretty on the plate, and delicious. I simply added a little fresh chopped parsley to pretty it up.
Does anyone have any suggestions on how to peel easily. Everything else was great.
How incredibly simply perfect. Really top notch! By the way, the easiest way to peel a butternut squash is with a plain old vegetable peeler. Peel it, then cut off the ends, slice down the middle, scrape out the goosh and seeds and then chop it up per your recipe instructions. Easy peezy!
Peeling tip: Before peeling, wash and poke holes in the squash, then put it in the microwave for 3 minutes. After it cools down a bit, you can easily cut and peel it.
I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. I removed the skin of the squash and then cubed it. Then I tossed it with the fresh ground pepper, drizzle of olive oil (probably closer to 1 tblspn), coarse sea salt and minced garlic. I prepped it around 11am and stuck it in the fridge. Come dinner time I pulled it out, placed it on a baking sheet lined with foil and baked for 30 minutes at 400 degrees. It was delicious. I told my 3 year old son how a local "FARMER" had grown it just for him to eat and he gobbled it up. Eat great Fall veggies until you are so tired of them and then do it all again next fall. They are nutritious and delicious and cost effective when in season. I paid $2.00 for a large squash that will roll over to another meal. ENJOY!!! This one is going in the cookbook under "Side dishes" : )
Loved this recipe! Able to stand on it's own with no changes.... Very nice indeed!
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Roasted Butternut Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 177
** Calories from Fat: 63
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