Simple and delicious, roasted butternut squash is a perfect side dish for pork and chicken. Additionally, butternut squash is absolutely perfect to make up organic and homemade baby food!
Ingredients to Get Started
Easy to make, this butternut squash 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 really dig in in other parts of the year as well.
Squash is just as good lightly seasoned with just salt and pepper.
Additionally, roasting butternut squash is a favorite among moms because it makes the perfect organic and homemade baby food!
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.
Here is what you need to gather to get started:
- butternut squash
- olive oil
- salt and pepper
- water
- Sharp Knife/Baking Sheet
RELATED SQUASH RECIPES: Spaghetti Squash Lasagna, Butternut Squash Soup, Oven Baked Spaghetti Squash, Spaghetti Squash Boats with Spinach and Cream Cheese
RELATED VEGETABLE RECIPES: Roasted Sweet Potatoes and Onions, Roasted Red Potatoes, Roasted Garlic Mushrooms, Roasted Large Melting Potatoes, Roasted Maple Bacon Brussels Sprouts, Roasted Carrots
Peeling Tip for Butternut Squash
When you are learning how to roast butternut squash, you do not have to worry about peeling it prior.
That being said, if you prefer to peel, simply cut your squash into halves, poke the sides in 3 places, microwave for about 3 minutes.
This will allow you to cut and peel it quite easily.
You can also use an old fashioned peeler
, which works for pretty much all veggies.
How to Roast Butternut Squash in the Oven
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 and discard.
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 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 from oven and let set for 5 minutes.
Use a spoon to scoop the squash from the shell.
Discard the shell.
Serve with butter or any variety of seasonings listed below.
Seasonings for Butternut Squash
I think flavor is one of those things that is super personal.
As noted above, just like spaghetti squash, you can enjoy it with a variety of flavors.
I love the cinnamon and nutmeg right on mine, but if you prefer more of a savory taste, try sea salt and garlic, drizzle with balsamic, or even try lemon and olive oil.
Because there are so many options, this is one side dish that you can practically turn into a main dish with change of choices.
Roasted Butternut Squash in the Oven
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 and discard.
- 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 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 from oven and let set for 5 minutes.
- Use a spoon to scoop the squash from the shell.
- Discard the shell.
- Serve with butter.
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