»Back to Vegetable Sides

Roasted Butternut Squash

One of our fall and winter vegetarian meals is to roast butternut squash in the oven. I serve this with a green salad which includes kidney or garbanzo beans (or both). I often add celery and onion to the roasting pan. Butternut squash is very firm and can be difficult to cut. Be sure you have a very sharp knife so it does most of the work.

What you need

  1. 1 small butternut squash (or use Kabocha or Pumpkin)
  2. Olive oil
  3. Kosher Salt & Black Pepper

How to make it

  1. Preheat oven to 400º
  2. Cut off smaller top end - this portion has no seeds
  3. Cut this end in half lengthwise by standing the cut end on a cutting board and slicing down through the middle
  4. Keep the sides together, rotate a half turn and cut again down the middle to create quarters
  5. Peel the quarters and cut them approximately in half cross-wise
  6. Now place the cut side of the squash bottom half on the cutting board and cut in half (this is the portion with the seeds)
  7. Using a large spoon, remove seeds and fibrous parts of the cavity
  8. Cut each half in half for quarters, or again for eighths
  9. Peel the quarters or eighths
  10. All the pieces you have should now be of similar weight and although different shapes will cook approximately the same length of time.
  11. Place squash pieces into a large bowl and drizzle about 2-3 tablespoons olive oil over the top
  12. Toss with your hands, making sure all surfaces are coated with oil
  13. Place squash pieces in a single layer on a foil lined cookie sheet and sprinkle with kosher salt and freshly ground pepper
  14. Roast for about 35-45 minutes - the squash should be fork tender (a little browining is nice too but don't let it get too mushy)

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: