One of the things I love most about this time of year is making roasted butternut squash, my favorite winter squash. This recipe is simple to make, and the end result is absolutely sensational! Adding olive oil and a pinch of salt and pepper to the squash cubes prior to roasting them renders a beautiful golden color and a slightly crispy, chewy texture, contributing to their overall flavor that is too delicious for words!
These golden little nuggets of pure bliss are so tasty and addicting that I usually eat a handful (or more) of them before they ever make it into a recipe…which would explain why I usually run short. 😬 Not only is roasted butternut squash packed with flavor, but it is also loaded with many health benefits. Can’t get much better than that!
This is the only photo I have of the roasted squash since I never intended to post this recipe. I took the photo to use in another recipe, which I will post very soon…you don’t want to miss it, trust me! 😋
Here’s an excellent informative and short instructional video on how to easily peel, seed, and cut the squash into cubes (without using a microwave, as many sites suggest). This is almost exactly how I had been doing it, with the exception of the horizontal off-center cut right after peeling—much easier than vertically. I like this method a lot better…which is more than I can say for the peculiar choice of music! You may want to mute the sound if you find it bothersome. 🙉😆 There’s also one pop-up ad ten seconds in that you can “X” out of. The video offers lots of helpful tips and ideas, so if you can get through those two annoyances, it’ll be worth it.
So there you have it, a fairly quick and easy tutorial for prepping the squash. I’ll tell you something, I used to find the task daunting, but definitely not anymore. To be honest, I’ve never seen any instructional videos prior to right now for this post, which I wish I had, because it would have saved me some time and hassle. Oh well, better late than never.
Without further ado, here’s the recipe, which I hope you’ll love as much as I do!
- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes (see instructional video above)
- 2-3 tablespoons extra virgin olive oil
- salt and ground black pepper, to taste
- optional seasonings: rosemary, sage, coriander, thyme, marjoram
Preheat oven to 400°F.
Toss squash, olive oil, and preferred seasonings in a large bowl making sure to coat each piece well.
Line a large cookie sheet with parchment paper, and arrange squash in a single layer.
Roast at 400°F for 30-35 minutes or until lightly browned and sizzling. (Be careful not to overcook, because they will shrivel and become dry.)
Use in recipes or enjoy as is!