Roasted Butternut Squash

Name: Roasted Butternut Squash
Total time: 50 min
Yield: 4 servings
Ingredients: 1 large butternut squash (3 to 4 pounds), peeled if desired, halved, seeded and cut into 1-inch pieces (about 8 cups); 3 tablespoons extra-virgin olive oil or neutral oil (such as grapeseed); 1 1/2 teaspoons kosher salt (such as Diamond Crystal)

By Ali Slagle

Total Time: 50 minutes
Rating: 4(218)
Notes: Read community notes

This is the simplest roasted butternut squash recipe, and it shows off the vegetable’s greatest qualities: custardy, sweet and nutty, with caramelized and crisp outsides. Cube the squash into 1-inch pieces, then drizzle generously with oil and salt. (If you’d like to use pre-cut pieces from the store, trim until they’re uniform in size for even cooking.) So that the squash browns efficiently, roast it on the bottom rack of a hot oven mostly on one side, then stir and cook for a few more minutes until tender. Squash this good can stand alone as a side dish, or costar in salad, soup, pasta or other meals. The roasted squash will keep, refrigerated, for up to 5 days. If you want to add ground spices, like spicy hot paprika or warming cinnamon, do so after the initial roasting when stirring. (You could also try Ali's roasted butternut squash with brown butter vinaigrette.)

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Ingredients

Yield:4 servings

1large butternut squash (3 to 4 pounds), peeled if desired, halved, seeded and cut into 1-inch pieces (about 8 cups)
3tablespoons extra-virgin olive oil or neutral oil (such as grapeseed)
1½teaspoons kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide

Preparation

Step 1
Arrange a rack at the bottom of the oven and heat to 425 degrees. On a sheet pan, toss the squash with the oil and salt; spread into an even layer. Roast the squash on the bottom rack until golden-brown and the pieces release easily from the pan, 25 to 30 minutes. Stir (and add any ground spices if you like), spread into an even layer, and cook until tender, another 5 to 10 minutes. Let cool slightly on the sheet pan before eating.

Ratings

4 out of 5

218 user ratings

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Cooking Notes

Ann1 year ago

Microwave the whole squash on high for a few minutes. It makes it a lot easier to peel and cut up.....and then reduce time in the oven by a few minutes.

Mary1 year ago

Line the sheet pan w Parchment paper for easy cleanup!

Allison1 year ago

Using any spice is up to you, but some pepper (black or white) should be added with the salt.

joyce5 months ago

I have been making roasted butternut like this for years, no need to peel it which makes the dish very easy (don’t “they” say lots of vitamins and fiber in skin?) I ad brown sugar and cinnamon sometimes cloves, don’t really follow any recipe

AnnTexas1 year ago

Every week I cook this successfully with just 2 teaspoons of olive oil, kosher salt, black pepper and red pepper flakes. It's delicious as part of a tossed green salad with vinaigrette.

Richard1 year ago

I add red pepper flakes for the entire roasting time. The red pepper mellows and adds to the sweetness of the squash.

Kerry2 weeks ago

I add fresh rosemary which makes it quite delicious

Norma Lehmeier Hartie2 months ago

After 25 minutes on bottom rack, bottom of sqash were burnt.

Nicole4 months ago

I flip each piece to get another crisp side, and add a drop of hot honey to each piece then continue to roast for another 10 minutes.

Laura5 months ago

Made this Thanksgiving morning for the big meal -- didn't make it to the table. We picked over the whole thing all day! Absolutely simple and delicious.

Name winifred5 months ago

Great celebration of squash.