Roasted Butternut Squash Recipe
Butternut squash cut into cubes and roasted until tender with golden-brown edges.
Servings: 4 servings, about 3 cups roasted
Calories: 116kcal
Ingredients
- 1 medium butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes (about 3 to 4 cups)
- 1 to 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet pan with parchment paper if desired.
- Poke 1 medium butternut squash all over with a fork, then trim both ends with a sharp chef's knife.
- Microwave the whole squash on high for about 3 minutes. Let it stand until it is cool enough to handle, or use kitchen gloves.
- Cut the squash crosswise where the neck meets the bulb end. Remove the skin with a vegetable peeler or a sharp knife, then scoop out the seeds.
- Cut the squash into 1-inch cubes. This should yield about 3 to 4 cups.
- Place the cubes in a large mixing bowl and toss with 1 to 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper until evenly coated. Start with 1 tablespoon of oil and add the second only if the cubes still look dry.
- Spread the cubes on the prepared pan in a single layer with space between the pieces. Use a second pan rather than crowding the first.
- Roast for 25 to 30 minutes, stirring once about halfway through, until the squash is tender and golden brown around the edges.
Notes
Storage: Store roasted squash in a sealed container in the refrigerator for up to 3 days. Make ahead: The squash can be peeled and cubed up to a day in advance and kept covered in the refrigerator, then tossed with the oil and seasoning right before roasting.
