Basic Roasted Butternut Squash

Butternut squash is a versatile vegetable. You can use it in soups, stir fries, salads, as a side dish and more, instantly adding a yummy autumn-y flavor to any dish. It also is a great ingredient to consider for a tasty Thanksgiving sidedish. Roasting like this basic recipe is all that’s required. And then the leftovers can easily be used in other recipes: to top a salad, mashed, in a casserole and more.

I used a small squash, but choose any size you like, so long as you feel you can cut it open easily. I find that butternut squash is easier to cut than its cousin acorn squash, so don’t worry.


1 butternut squash

Olive oil

Salt, pepper and any herbs (thyme, rosemary, oregano, etc.), to taste


1. Pre-heat your oven to 400 degrees Fahrenheit. Cut your squash into manageable pieces. Scrape out the stringy bits and seeds in the middle with a spoon and discard.

2. Using a good peeler, peel the skin off. Then chop the squash into small, 1-inch-sized pieces.

3. Place squash on a cookie sheet and drizzle with olive oil. Sprinkle with salt, pepper and any herbs. Roast in the oven about 25 minutes, rotating halfway through.


Tags: , , , ,

Categories: Season: Fall, Side dish


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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