How to Roast Butternut Squash
by March 28, 2017,
Photo Credit: Diana Rattray
I like to roast slices of butternut squash because there's no peeling involved. Just slice, scoop out the seeds, and season. Brush the tops with some maple syrup or sprinkle with a blend of cinnamon and brown sugar if you'd like. The recipe is easily scaled up for a larger family or special dinner.
Prep Time: 7 minutes
Cook Time: 50 minutes
Total Time: 57 minutes
- Heat the oven to 350 F.
- Slice the squash in half lengthwise, scoop out the seeds and loose fibers, and then slice each piece in half again to make four uniform quarters.
- Arrange the squash pieces, cut sides up, in a shallow baking pan or sheet pan.
- Brush all cut surfaces with oil or butter and season with kosher salt and freshly ground black pepper.
- Roast for 45 minutes to 1 hour, or until the squash is tender when pricked with a fork.
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