Roasted Butternut Squash at home
- Yield 4
- Prep 10 minutes
- Cook 40 minutes
- Total 50 minutes
Roasted Butternut Squash at home is a sides recipe on Avoteb. The yield on the card is 4. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 butternut squash (2-3 pounds)
- 1-2 tablespoons olive oil (or any neutral-flavored oil)
- fine sea salt
- optional: extra seasonings (see notes above)
Method
Slice the squash. Peel and cut the butternut squash into your desired size of cubes.
Turn in oil. Spoon the diced squash with a tablespoon or two of oil, then toss until evenly coated.
Salt Lay out the squash in an even layer (no overlapping!) on a large baking sheet. Salt with salt, plus any extra seasonings that you prefer.
Bake Leave butternut squash for about 40 minutes (or more/less, depending on the size of your dice) until the squash is tender and lightly golden on the edges. Then remove from the oven, serve and enjoy!
Halve the squash. Take a sharp knife to slice off the top (and if you'd like, also the bottom) 1/2-inch of a butternut squash. Then very carefully slice the squash in half vertically. Scoop out and discard the seeds and pulp.
Brush the cut side of the squash evenly with a tablespoon of oil.
Salt Salt the cut side of the squash with salt, plus any extra seasonings that you prefer.
Bake Set the squash cut-side-down on a baking sheet or in a baking dish. Leave butternut squash for about 50 minutes (or more/less, depending on the size of your squash halves) until the squash is tender and lightly golden on the edges. Lift from the oven, scoop out the tender flesh, serve and enjoy!
