Ingredients
Ingredients
- 1 large butternut squash (2-3 pounds)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper and set it aside to prepare for roasting.
- Trim the Stem: Place the butternut squash on its side on a cutting board. Hold firmly with your non-dominant hand and cut about ½-inch off the stem end of the squash to remove it.
- Halve the Squash: While holding the squash firmly on its side, carefully cut it vertically down the middle. It may take some back and forth pressure to separate. Once halved, scoop out and discard the seeds with a spoon.
- Prepare for Roasting: Place the two halves cut side up on the lined baking sheet. Brush the flesh with olive oil evenly, then sprinkle with kosher salt and black pepper for seasoning.
- Roast: Roast the squash in the preheated oven for 50-55 minutes or until the flesh is golden brown and easily pierced with a knife.
- Cool and Serve: Allow the squash to cool for about 5 minutes. Use the roasted flesh immediately in recipes or scoop it out and store for later use.
Notes
- Cooking time may vary depending on the exact size of the squash; adjust accordingly.
- Be careful while cutting the squash as it can be tough to slice through.
- Roasted butternut squash can be used in soups, salads, purees, or as a nutritious side dish.
- To store, keep scooped flesh in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
