Roasted Butternut Squash

After the Pumpkin Palooza last week, I'm transitioning into more comfort food recipes! Now that the weather has been considerably cooler, I'm giving my oven lots of use this week. I forgot how much I enjoy roasted vegetables and I recently made some Roasted Butternut Squash. It's a simple side dish that is also great as a carb substitute!

Butternut Squash


Serves: 4-6

Prep Time: 15 minutes

Cook Time: 25-30 minutes



Butternut squash

Olive Oil

Salt & Pepper

Fresh parsley or rosemary, optional for garnish


1. Preheat oven to 400 degrees F. Cut off the ends of the squash.

2. Peel off the skin of the squash. Cut in half just above where the seeds are located.

3. Cut portion with seeds in half. Scoop out seeds with a spoon.

4. Slice and cube the top half of the squash and repeat with the bottom half.

5. Place cubed pieces on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to make sure it is evenly coated Place in the oven and cook for 15 minutes. 

6. Remove and stir. Replace for an additional 10 minutes or until fork tender. 

No comments