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READY IN 40 mins

Simple Roasted Butternut Squash

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"Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy." — MChele

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil

2 cloves garlic, minced
salt and ground black pepper to taste

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

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PREP 15 mins
COOK 25 mins
READY IN 40 mins

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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.

—GeekFeeder

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Most Helpful Critical Review

Feb 06, 2013

I'm not sure what I did wrong. The squash stuck to the pan and burned.

—DOODLEJR

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57 Ratings

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Oct 24, 2012

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.

—naples34102

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Dec 10, 2012

Does anyone have any suggestions on how to peel easily. Everything else was great.

—Boomer's Wife

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Nov 29, 2012

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" : )

—Courtenay

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Nov 05, 2012

Amazing, perfection as written:)

—Jog Dish

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Oct 26, 2012

My favorite way to enjoy butternut or acorn squash! :)

—Abbey

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Nov 06, 2012

Thanks for the great recipe! Everyone loved it. I made it as it's written, and added potatoes and a sliced onion. Sooo good :)

—Littlezenkitty

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Nutrition

Calories
177 kcal
9%

Carbohydrates
30.3 g
10%

Cholesterol
0 mg
0%

Fiber
5.1 g
21%

Protein
2.6 g
5%

Sodium
108 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Simple Roasted Butternut Squash

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 177
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 1g 5 %
Cholesterol 0mg 0 %
Sodium 108mg 4 %
Potassium 905mg 25 %
Total Carbohydrates 30.3g 10 %
Dietary Fiber 5.1g 21 %
Protein 2.6g 5 %
Sugars 5.6g
Vitamin A 543 %
Vitamin C 90 %
Calcium 16 %
Iron 19 %
Thiamin 26 %
Niacin 28 %
Vitamin B6 26 %
Magnesium 31 %
Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.