Oven-Roasted Butternut Squash

by Betsy Carnie


  • 1 squash for ever 3 servings
  • Olive oil
  • Salt
Oven-Roasted Butternut Squash

Elizabeth Cecil

Heat oven to 350°F. Figure on about 1 squash for every 3 people. Bisect squash lengthwise and remove seeds. Peel the skin off each half using a vegetable peeler. chop squash into about 1 inch cubes. Toss in a bowl with 2 tablespoons olive oil per squash. lay the cubes out on a cookie sheet in a single layer, so they are not crowded. Set them in the oven to roast without turning them for 30 minutes. They will be crispy and caramelized when they brown, so don’t be afraid if they are turning a dark color. Thirty minutes into the roasting, using a spatula, carefully shift the cubes around so that they roast evenly. Continue roasting for another 30 minutes. Sprinkle with salt and serve hot.