Roasted Butternut Squash
Ingredients
- 2 1/2 pounds butternut squash – peeled, seeded, cut into 1-inch cubes (~5.5 n/a squashes)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
Instructions
1. Heat the oven to 425°F. Place a large rimmed baking sheet in the oven as it heats.
2. Peel the butternut squash, trim the ends, halve lengthwise, scoop out the seeds, and cut into 1-inch cubes.
3. In a large bowl, toss the squash cubes with olive oil, kosher salt, and black pepper until evenly coated.
4. Carefully spread the squash on the hot baking sheet in a single layer with space between pieces.
5. Roast for 15 minutes, then stir and flip the pieces. Continue roasting 10–15 minutes more, until tender when pierced and the edges are caramelized. If needed for deeper color, roast 5 minutes longer.
6. Taste and adjust seasoning if needed, and serve hot.
Roasted Butternut Squash is a simple preparation that highlights the vegetable’s natural sweetness and nutty depth. High-heat roasting concentrates flavor, yielding tender centers with caramelized edges and a lightly crisp exterior. It’s versatile as a side dish, a salad add-in, or a base for grain bowls and soups, and pairs well with warm spices and herbs.
Butternut squash is a modern cultivar of winter squash with roots in the broader Cucurbita moschata species, long cultivated by Indigenous peoples of the Americas. Roasting winter squash became widespread with the adoption of European ovens and New World produce, and it remains a foundational technique in North American home cooking. Today, roasted squash appears across many cuisines, reflecting seasonal cooking, farm-to-table influences, and the appeal of minimal-ingredient vegetable sides.