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Overhead view of roasted butternut squash in a bowl with a napkin on the side.

Roasted Butternut Squash

Author: Marsha McDougal
This tender Roasted Butternut Squash has a slightly sweet caramelized flavor and is a must-have for your weekly dinner table!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Equipment

Ingredients
  

  • 1 butternut squash (about 2 lbs.)
  • 2 Tablespoons olive oil
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper*

Instructions
 

  • Preheat the oven to 425°F. Peel the squash then cut it in half. Remove the seeds from the squash with a spoon.
  • Cut the butternut squash into slices, then chop the slices evenly into ½ - 1-inch cubes*.
  • Add the butternut squash cubes to a large bowl. Drizzle with olive oil and then add the salt, garlic powder and black pepper. Toss all the ingredients together.
  • Spread the seasoned butternut squash on a parchment lined baking sheet. Bake in the oven for 25-30 minutes (tossing halfway through) until the squash is tender and lightly golden brown around the edges. Enjoy!

Notes

  1. I prefer using freshly cracked black pepper for roasted vegetables, but if you are using ground black pepper, lower the amount to ¼ teaspoon.
  2. If you need help chopping your squash, check out this easy tutorial on how to cut butternut squash.

Nutrition

Serving: 1servingCalories: 148kcalCarbohydrates: 22gProtein: 2gFat: 7gSodium: 444mgFiber: 4gSugar: 4g
Course Dinner, Lunch, Side Dish
Cuisine American
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