This year we’ve harvested about a dozen butternut squash from our backyard garden. I preserved some of them using the home canning method, while other’s I cooked up and used right away. This Roasted Butternut Squash Recipe utilizes just a few basic ingredients. You probably have them all sitting in your pantry.
Roasted Butternut Squash makes a great side dish and at times…we will eat just this dish for a no-fuss dinner.
** Post contains affiliate links.
To Peel a Butternut Squash – Slice it in half lengthwise. Rinse seeds and strings out by holding it under running tap water. Place the halves on a micro-wave safe plate with the cut side facing up. Microwave on high power for 2 minutes. This will soften up the skin so that you can easily peel it. Remove from the microwave, let cool for a few minutes. Use a vegetable peeler to remove the skin (peel).
Chop the butternut squash up into cubes placing them in a glass baking dish. Sprinkle a little bit of olive oil on top. Use a spoon to stir together to get the squash cubes lightly coated in the olive oil.
You can use any combination of herbs and spices that you personally like. Here’s what I like to add:
Sprinkle a little bit of brown sugar, garlic powder, onion powder, salt, ground black pepper and dried parsley over the top. You don’t need a lot. I then sprinkle a little bit of Italian Seasoned Bread Crumbs on top. That’s it. I don’t use a lot of any of those ingredients.
Preheat the oven to 370 degrees F.
Place the baking dish into the oven and bake for 30-40 minutes or until the butternut squash is fork-tender. Remove from oven. Let sit in the baking dish for about 5 minutes before serving.