How to Roast Butternut Squash
Get perfectly caramelized, tender roasted butternut squash with just two simple ingredients—no peeling required! Whether you’re serving it as a cozy side or using it in your favorite Fall recipes, this foolproof method guarantees delicious results every time.
Servings: 4 cups
Ingredients
- 1 butternut squash about 3 pounds
- 2 tablespoons avocado oil
- 1 teaspoon salt
Instructions
- Preheat the oven to 425°F.
- Cut the butternut squash in half, lengthwise, and scrape out the seeds. Drizzle the squash halves with avocado oil, using your hands to rub it evenly over the flesh. Sprinkle with salt. Meanwhile, line a large baking sheet with parchment paper.1 butternut squash, 2 tablespoons avocado oil, 1 teaspoon salt
- Place the squash flat side down on the baking sheet. Bake for 40-45 minutes, or until the thickest part of the squash is tender and the edges are caramelized. Remove from the oven and flip the squash.
- Once it’s cool enough to handle, scoop out the flesh and discard the skin. Use the roasted squash in your favorite recipes or enjoy it as a simple side with a sprinkle of salt or your preferred seasonings.
Notes
- Yield / Nutrition: This is a rough estimate based on a 3-pound squash.
- Easy Cutting: Poke a few holes in the skin with a fork and microwave the squash for 2-3 minutes.
- Roasting Cubes: Cook squash cubes in a 400°F oven for 25-30 minutes, tossing halfway through.
- Storage: Roasted squash will keep in an airtight container in the fridge for up to 4 to 5 days.
Nutrition
Calories: 146kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg
