Roasted Butternut Squash
I love roasted butternut squash. Sometimes I’ll buy the mini ones and roast butternut squash halves and sometimes I’ll buy a big one then dice it up into cubes and roast as I’ve done here. I like this method better because you can get more color and flavor on each individual piece, the only tedious part is cutting up that squash. But after you’ve done it a few times it goes a lot faster. And a result this good is worth that extra bit of effort, trust me!
How to Peel and Cut a Butternut Squash
Microwave the butternut squash for 1 minute (this makes peeling a bit easier). Cut bottom and top end from squash. Hold onto one end of the squash peel squash with one hand, then use a sharp vegetable peeler in the other hand to peel entire squash.
Slice squash from top to bottom through the center.
Using a spoon scoop seeds and stringy fibrous flesh from center of squash. Discard or reserve seeds for another use.
Cut squash into chunks, about 1-inch each.
I first cut into rows then dice into cubes, from there many of the cubes need to be cut into smaller portions.
How to Roast Butternut Squash
Preheat oven to 400 degrees. Grease a baking sheet. Toss butternut squash on baking sheet with olive oil, rosemary, thyme, sage and season with salt and pepper to taste. Spread into an even layer. Roast in preheated oven 20 minutes. Remove from oven add garlic and toss squash with a thin metal spatula. Return to oven and roast until soft, about 10 – 20 minutes longer. For more browning move oven rack near broiler and broil squash 1 – 3 minutes. Sprinkle in parsley, serve warm.
Can I Use Pre-Cut Butternut Squash?
Precut fresh butternut squash you can buy from the produce section of the grocery store will work fine here as well. You’ll need about 8 cups, halve any cubes that may be bigger so they cook evenly. Don’t use frozen butternut squash. It won’t roast as well as fresh.
Can I Use Different Seasoning?
Another great option here is to go a sweet route with 3/4 tsp cinnamon and 1 1/2 Tbsp brown sugar or maple syrup. Then omit the garlic and herbs. Of course this can also be made with no herbs, it is good on it’s own but I like the extra flavor they add so I’d recommend trying it with at least two of the four listed.
Tips for This Recipe
Microwave the squash for 1 minute for easier peeling. Use a sharp knife and peeler. It will make a big difference. Use a dark baking sheet (if you have one) as it encourages browning, and broil briefly for more color. Who can resist those nicely browned pieces?
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