Indulge in the delightful taste of perfectly roasted butternut squash, a versatile addition to fall meals and a star in recipes like Butternut Squash Soup. Using a simple, no-frills method, roasting this squash in the oven becomes a breeze.

As the cooler months arrive, winter squash takes a prominent place in our kitchen. From Maple Roasted Acorn Squash to the simplicity of Spaghetti Squash, we adore incorporating roasted vegetables into our meals.

Simple Roasted Butternut Squash Recipe

Butternut squash, with its delightful mix of pumpkin and sweet potato flavors, becomes the perfect ingredient for fall recipes. Its mild and pleasant sweetness makes it ideal for roasting, enhancing dishes like salads or the velvety smoothness of Butternut Squash Soup.

This oven-roasted butternut squash tutorial offers a straightforward approach to letting the flavors shine in your fall dishes.

Ingredients

The key to perfect roasted squash lies in quality ingredients. Refer to the recipe card for precise amounts:

• Butternut Squash – Approximately 3 pounds, equivalent to one large squash.
• Olive Oil – Opt for a decent quality, extra virgin olive oil for optimal roasting.
• Salt and Pepper – Enhance the flavor with fine sea salt and freshly cracked black pepper.

How to Select and Store Butternut Squash

Choosing the perfect butternut squash involves attention to detail:

• Weight – Opt for a squash that feels heavy for its size.
• Color – Deeper colors often indicate sweeter and more flavorful squash.
• Skin – Ensure the skin is smooth and free from marks or punctures.
• Stem – A dry and firmly attached stem is a good sign of freshness.

After selection, store the squash in a cool, dry place away from direct sunlight, where it can stay fresh for several weeks.

How to Cut Butternut Squash

Preparing butternut squash for roasting is a breeze with these steps:

• Peeling – Use a potato or vegetable peeler to peel from stem to base, similar to peeling a potato but with tougher skin.
• Remove the Seeds – Cut the squash in half, scrape out the seeds with a spoon, and discard.
• Cut into Cubes – Aim for approximately one-inch chunks for even roasting.

Pro Tip: Save the seeds for a delicious, crispy garnish in soups and salads by toasting them lightly in a skillet with butter (or oil) and a pinch of salt.