Ingredients
Roasted Butternut Squash Ingredients
- 1 butternut squash, peeled, seeds scooped, and cubed
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, optional, for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the squash: Place the peeled and cubed butternut squash on the baking sheet. Drizzle with extra-virgin olive oil and sprinkle with sea salt and freshly ground black pepper. Toss gently to coat all pieces evenly.
- Roast the squash: Spread the squash cubes out in a single layer on the baking sheet. Roast in the preheated oven for 30 to 35 minutes, or until the edges are golden brown and the squash is tender when pierced with a fork.
- Serve and garnish: Remove from the oven and transfer to a serving dish. Garnish with chopped fresh parsley if desired, then serve warm as a side or incorporate into your favorite salads, bowls, or soups.
Notes
- Be sure to cut the squash into uniform cubes to ensure even roasting.
- Use parchment paper or a silicone mat to avoid sticking and facilitate cleanup.
- Adjust seasoning with additional salt and pepper after roasting if needed.
- Leftover roasted squash keeps well in the fridge for up to 4 days and can be reheated or added cold to salads.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
