Ways to Serve
Roasted butternut squash becomes a versatile addition to various meals, be it a standalone vegetable side or incorporated into other recipes.
Make-Ahead
If roasting ahead or preserving leftovers, follow these steps:
- To Refrigerate: Store in an airtight container in the fridge for up to 3-4 days. Alternatively, refrigerate raw butternut squash cubes a day or two before roasting.
- Freezing: Freeze cubes on the baking sheet, transfer to a bag or container once solid, and store for up to 12 months.
- To Reheat: Warm in the oven at 350ºF, on the stovetop, or in the microwave until heated through.
Discover the simplicity of baking butternut squash and let it become your new favorite fall vegetable.
- Preheat the oven to 400˚F with the rack in the center. Line a baking sheet with parchment paper or use a non-stick sheet.
- Peel the squash with a potato peeler, cut in half, scoop out the seeds, and chop into 1-inch chunks.
- Transfer to the baking sheet, drizzle with oil, salt, and pepper, and toss to combine.
- Spread evenly and bake until fork-tender and golden brown, about 35-40 minutes, turning after 20 minutes.
