Hi, I’m Clara, and I’m so excited to share my foolproof recipe for perfectly oven Roasted Butternut Squash! This is one of my absolute favorite side dishes. It’s simple, delicious, and packed with nutrients. Best of all, it only takes around 30 minutes from start to finish. Let’s get started, and I’ll show you how easy it is to make restaurant-quality oven Roasted Butternut Squash right in your own kitchen.
Table of contents
Table of Contents
Why You’ll Love This Oven Roasted Butternut Squash
This isn’t just any butternut squash recipe, trust me. I’ve perfected this method so you can easily create a delicious dish. Here’s why I think you’ll love it as much as I do:
- Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
- Perfectly caramelized: Achieve restaurant-quality results every single time, with those irresistible browned edges.
- Versatile: Pairs beautifully with any main course, or can be added to salads and other dishes for extra flavor.
- Uses simple ingredients: Nothing fancy required, just pantry staples you likely already have on hand.
Ultimate Oven Roasted Butternut Squash Recipe
Ingredients
Equipment
Method
- Preheat oven to 425 degrees and grease a large baking sheet.
- Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.
- Drizzle olive oil over squash, then use spoons or your hands to toss the squash to coat in the olive oil.
- Season with salt, pepper, dried herbs, and garlic powder.
- Bake for 20-25 minutes until squash is very tender and begins to brown on the edges. Serve immediately, or if using the vegetable shortening, proceed with the next step.
- Melt vegetable shortening in a medium saucepan over medium-high heat. Bring to a simmer and continue to cook just until vegetable shortening darkens from pale yellow to a dark golden color. Remove from heat and transfer to a bowl.
- Spoon browned vegetable shortening over squash and serve immediately.
Notes
Ingredients
Here’s everything you’ll need to make my delicious oven Roasted Butternut Squash:
- 1 medium (2-3 pounds) butternut squash
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon cracked black pepper (or ¼ teaspoon ground black pepper)
- 1 teaspoon dried Italian seasoning (or Herbs de Provence)
- 1 teaspoon garlic powder
- 4 tablespoons vegetable shortening (optional)
How to Cut a Butternut Squash
I know, I know, cutting a butternut squash can be intimidating! It’s definitely the trickiest part. But don’t worry, I’m here to guide you. I’ve found the easiest way is to use a sharp chef’s knife and a sturdy cutting board. Carefully slice off both ends of the squash to create a flat, stable surface. Then, peel the skin with a vegetable peeler. Halve the squash lengthwise, scoop out the seeds, and chop it into 1-inch pieces.
Instructions
Alright, now for the fun part! Follow these simple steps, and you’ll have perfectly oven Roasted Butternut Squash in no time.
- Preheat oven to 425 degrees and grease a large baking sheet.
- Peel butternut squash (with a regular peeler), slice down the middle lengthwise. Use a spoon to scoop out the seeds and innards and discard. Chop into 1-inch pieces and arrange in a single layer on prepared baking sheet.
- Drizzle olive oil over squash, then use spoons or your hands to toss the squash to coat in the olive oil.
- Season with salt, pepper, dried herbs, and garlic powder.
- Bake for 20-25 minutes until squash is very tender and begins to brown on the edges. Serve immediately, or if using the vegetable shortening, proceed with the next step.
- Melt vegetable shortening in a medium saucepan over medium-high heat. Bring to a simmer and continue to cook just until vegetable shortening darkens from pale yellow to a dark golden color. Remove from heat and transfer to a bowl.
- Spoon browned vegetable shortening over squash and serve immediately.
Expert Tips for the Best Oven Roasted Butternut Squash
Want to take your oven Roasted Butternut Squash to the next level? Here are a few of my favorite tips and tricks:
- Selecting the best squash: When you’re at the store, look for a butternut squash that feels heavy for its size. The skin should be firm and free from blemishes or soft spots.
- Adjusting cooking time: Cooking times can vary depending on the size of your squash and your oven. Keep an eye on it, and test for tenderness with a fork. If it’s not quite there, just add a few more minutes.
- Choosing the right oil: I usually use olive oil, but avocado oil works great too.
Variations and Substitutions
Want to mix things up? Here are a few ideas to get you started:
| Variation | Description |
|---|---|
| Sweet and Spicy | Add a pinch of cayenne pepper and a drizzle of maple syrup. |
| Savory with Herbs | Use rosemary, thyme, and sage instead of Italian seasoning. |
| Balsamic Glazed | Drizzle with balsamic glaze during the last 5 minutes of roasting. |
| Cinnamon and Nutmeg | Sprinkle with cinnamon and nutmeg for a warm, autumnal flavor. |
Common Mistakes to Avoid
Even though this recipe is super simple, it’s helpful to know about some common mistakes and how to avoid them:
- Overcrowding the pan: If you overcrowd the pan, the squash will steam instead of roast. Make sure to roast in a single layer, and if needed, use two baking sheets or roast in batches.
- Not roasting long enough: Make sure the squash is very tender and easily pierced with a fork. If it’s still firm, it needs more time in the oven.
- Burning the edges: Keep an eye on the squash during the last few minutes of roasting. If the edges start to burn, lower the oven temperature or tent the baking sheet with foil.
Serving Suggestions
Oven Roasted Butternut Squash is so versatile! I love serving it with:
- Roasted chicken or turkey for a comforting family meal.
- Pork tenderloin for a simple yet elegant dinner.
- Quinoa salad for a healthy and satisfying lunch.
- As a colorful and flavorful side dish for Thanksgiving or Christmas dinner.
How to Store and Reheat Roasted Butternut Squash
- Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave it for a quicker option.
Frequently Asked Questions
Can you roast butternut squash from frozen?
I recommend using fresh butternut squash for the best results, but you can roast it from frozen. Keep an eye on the squash, and adjust cooking times accordingly.
What temperature is best for roasting butternut squash?
I find that 425°F (220°C) is the perfect temperature for achieving caramelized edges while keeping the inside tender.
How do you know when butternut squash is done roasting?
The squash is done when it’s very tender and easily pierced with a fork.
What are the best seasonings for roasted butternut squash?
I love using salt, pepper, garlic powder, and Italian seasoning, but you can experiment with different herbs and spices to find your favorite combination.
Can you roast butternut squash with other vegetables? If so, which ones and how do you adjust cooking times?
Yes, you can roast butternut squash with other vegetables like Brussels sprouts, carrots, and onions. Adjust the cooking times depending on the vegetables you’re using.
how long does roasted butternut squash last in the fridge?
Roasted butternut squash will last in the fridge for up to 3-4 days.
Can roasted butternut squash be reheated?
Yes, you can reheat roasted butternut squash in the oven or microwave until heated through.
Conclusion
There you have it, my easy and delicious recipe for oven Roasted Butternut Squash! It’s a dish that’s sure to impress your family and friends. I hope you enjoy making and eating it as much as I do. I can’t wait to see your creations. Happy cooking!
