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–+ servings
halved and roasted butternut squash on a sheet pan
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5 from 1 vote

Recipe for Roast Butternut Squash

Roasted butternut squash is incredibly versatile, delicious, nutritious, and easy.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Author: Amber Goulden

Ingredients

For halved butternut squash:

  • 1 large butternut squash about 3 pounds, halved and de-seeded
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fine sea salt

For cubed butternut squash:

  • 1 large about 3 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt

Instructions

For halved butternut squash:

  • Preheat the oven to 375°F.
  • Brush the squash with the olive oil, then sprinkle with the sea salt. Place cut side-up on a rimmed baking sheet, then cook for 60-75 minutes, until the squash can be easily pierced with a fork.

For cubed butternut squash:

  • Preheat the oven to 375°F.
  • Toss the squash with the olive oil to coat and spread over one or two rimmed baking sheets, making sure the squash doesn't overlap. Sprinkle with the salt. Roast for 40 minutes, or until easily pierced with a fork.

Nutrition

Calories: 92kcal | Carbohydrates: 8.2g | Protein: 0.7g | Fat: 7.1g | Saturated Fat: 1g | Sodium: 293.5mg | Fiber: 1.4g | Sugar: 1.5g