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

Simple Roasted Butternut Squash

butternut squash

olive oil

garlic,

salt black pepper

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.


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.

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.

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.

Simplest way to prepare a butternut or any other tough skinned squash is to roast it for 15 minutes, at about 150C, then you can cut it like butter, and the skin comes off very easily!




Another useful tip, to stop raspberries, strawberries, blueberries, grapes etc  from going mouldy!
When you get them home, rinse them in a bowl of water to which you add 2-3Tbs vinegar-any type. Swish very gently, then drain throughly. They don't need rinsing, but you can if you like-then they will keep in the fridge for a week maybe more!

YUM!  This was delicious.

First of all, to the poster who recommended poking holes with a fork and microwaving the squash for 3 minutes, you are a genius of the highest order whom I shall worship for the remainder of my cooking life.  I was trying to explain to my boyfriend how hard it is to peel butternut squash, and I equated it to cutting down a tree with a butter knife - this tip made the job SOOOO easy.  I love you, wonderful poster.

This recipe was so easy and so good.  I made three small changes - I added petite red skinned potatoes to the mix (cut the same size as the squash), added some fresh thyme and roasted the veggies just a bit longer - 40 minutes instead of 25.  

I couldn't stop drooling and neither could my BF.  Definitely a keeper recipe!  Oh, and it tasted great the next day, too.  Yum.

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

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!

A super simple, savory side dish that’s ready in no time.

simple roasted butternut squash

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Cost: $2.52 /serving

Author : MChele

Ingredients

Instructions

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