Simple Roasted Butternut Squash

155 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
MChele
Recipe by  MChele

“Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
  3. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

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Reviews (155)

Rate This Recipe
GeekFeeder
418

GeekFeeder

Easiest way to peel a butternut squash: - Lay on side - Cut into two halves, separating the "large ball" at the bottom from the "tube" at the top. - Cut the bottom from the large ball so you have two parallel flat surfaces. Stand the ball on one flat face. Cut slices of skin off, from top to bottom, following the contour of the ball as you make each cut. - Cut the top from the tube. Stand on one flat end. Cut slices of skin, from top to bottom. - Only after both pieces are peeled - cut each half in half (top to bottom) to expose seeds, which you scrape out and discard.

naples34102
187

naples34102

Not sure I'd roast butternut squash any other way after making this basic, non-fussy recipe. Winning recipes almost always begin with fresh ingredients and a little seasoning to enhance and complement. This is a winner. Easy to prepare, quick to roast, easy to serve and eat, pretty on the plate, and delicious. I simply added a little fresh chopped parsley to pretty it up.

Boomer's Wife
106

Boomer's Wife

Does anyone have any suggestions on how to peel easily. Everything else was great.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 177 cal
  • 9%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 30.3 g
  • 10%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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