Roasted butternut squash is a perfect side dish for pork and chicken recipes.
Butternut squash is perfect for making organic and homemade baby food! A perfectly simple side dish, squash has a naturally sweet flavor and is a favorite as an uncommon but delicious side.
Why you will love making Butternut Squash.
Fall Friendly Flavors – Easy to make, this roasted butternut squash recipe can also be seasoned with cinnamon, nutmeg, or drizzled in maple syrup to make it an instant fall classic.
But do not be afraid to dig in at other parts of the year.
Roasted squash is just as good, lightly seasoned with salt and pepper.
Organic Baby Food: Roasting butternut squash is a favorite among moms because it makes the perfect organic and homemade food for babies!
Of course, you will want to keep it savory (no brown sugar needed), but butternut squash puree is incredible for babies moving into solid or puree staged food. (typically six months of age and older)
Ingredients
- butternut squash – Butternut squash is considered a winter squash like pumpkin. That said, it’s usually available year-round, although more plentiful in the fall or winter.
- olive oil
- salt and black pepper
How to Roast Butternut Squash in the Oven
- Preheat the oven to 400. Grease a baking dish with nonstick cooking spray and set aside.
- Use a sharp knife to cut the butternut squash in half lengthwise carefully.
- Use a spoon to scrape the seeds out of the squash and discard them.
- Drizzle the flesh side of the squash with olive oil and use a pastry brush to spread it evenly onto the squash. Season with salt and pepper.
- Place squash halves face down into a baking dish.
- Pour water (about 2 cups) into the dish, so it’s at least 1″ deep.
- Bake for 35-40 minutes or until a fork pressed into the flesh goes in easily.
- Remove cooked squash from the oven and let sit for 5 minutes.
- Use a spoon to scoop the squash from the shell. Discard the shell.
- Serve with butter, a pinch of salt, or any variety of seasonings listed below.
Peeling Tip for Butternut Squash
When learning how to roast butternut squash, you do not have to worry about peeling it prior.
If you prefer to peel, cut your squash into halves, poke the sides in 3 places, and microwave for about 3 minutes. This will allow you to cut and peel it quite easily.
You can also use an old-fashioned sharp vegetable peeler, which works for almost all veggies.
Expert Tips
Is butternut squash safe for babies?
Properly prepared and pureed, provided there are no doctor allergies, and the baby is approved to eat solids, baked butternut squash is a great option.
Can squash be made ahead?
Yes, it can. Make sure the baked squash coming out of the oven is fully cool before storing in an airtight container or wrapping it in plastic wrap and placing halves in the fridge till use.
Butternut Squash Seasonings
I think the flavor is one of those things that are super personal. As noted above, just like spaghetti squash, you can enjoy it in various flavors.
- Sweet Flavors – Cinnamon and nutmeg.
- Savory Flavors – Sea salt, garlic, balsamic, kosher salt, Italian seasoning or lemon, and extra virgin olive oil.
Related Squash Side Dish Recipes
- This bold and beautiful summer squash casserole recipe is a great way to use up all those extra zucchini and yellow squash in your garden while still giving you a healthy side dish you will love.
- Everyone loves making spaghetti squash in the oven, but it’s even better when smothered in cheese and spinach like this spaghetti squash boats recipe.
- While no squash is present in this one, we couldn’t resist sharing! This zucchini tomato casserole recipe is another beautiful way to enjoy all those summer vegetables. A top side dish recipe is here on our site!
- A Thanksgiving recipe favorite, there are many ways to enjoy the beautiful sweet potato. Try our popular Crock-Pot sweet potato casserole recipe, maple bacon sweet potatoes, classic southern sweet potato pie, or this delicious easy mashed sweet potatoes recipe.
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Roasted Butternut Squash (Perfect for Babies too!)
Ingredients
- 1 butternut squash
- olive oil
- salt and pepper
- water
Instructions
- Preheat oven to 400.
- Grease a baking dish with nonstick cooking spray and set aside.
- Use a sharp knife to carefully cut the butternut squash in half lengthwise.
- Use a spoon to scrape the seeds out of the squash halves and discard.
- Drizzle the flesh side of the squash with extra virgin olive oil and use a pastry brush to spread it evenly onto the squash.
- Season butternut squash with salt and black pepper.
- Place squash face down into a baking dish.
- Pour water (about 2 cups) into the dish so it’s at least 1" deep.
- Bake for 35-40 minutes or until a fork pressed into the flesh goes in easily.
- Remove baked squash from the oven and let sit for 5 minutes.
- Use a spoon to scoop the squash flesh from the shell. Discard the shell.
- Serve with butter.
Notes
- Sweet Flavors – Cinnamon and nutmeg
- Savory Flavors – Sea salt and garlic, balsamic, kosher salt, Italian seasoning or lemon, and extra virgin olive oil.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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