Simple roasted butternut squash, delicious on its own or with other veggies. Can’t get much easier than this, especially if you get the squash pre-cut!
I’ve been eating a lot of squash around here lately.
I thought I was doing pretty good with eatin’ my veggies, but I just learned that squash is actually a fruit and not a vegetable! Mind = blown. Did you know?!
Fruit or vegetable, they are still healthy and feel like the perfect winter comfort food. Butternut squash can be used in so many dishes (I love it in ravioli!) but it is also so good just on its own.
This simple roasted butternut squash recipe is for those days you just want something easy. You can serve this as a side, or toss it up with veggies or quinoa for a hearty meal. But really I love roasted butternut squash so much that I could eat it plain and call it a meal.
I have learned that I will eat a lot more of butternut squash when I buy it pre-cut from the store. With that cheat, this recipe couldn’t get much easier! Just throw it in a pan, toss it up with the oil, salt and pepper and roast it.
I know it sounds a little dumb but anything pre-cut, pre-washed or otherwise prepped is a huge barrier to not letting food go to waste. I’ve seen the pre-cut butternut squash at Trader Joe’s and Harris Teeter, but a lot of grocery stores are smart enough these days to know you’ll pay a little extra to save yourself the trouble.
But even if you have to cut the squash yourself, it’s worth it!
Recommended and useful items for this roasted butternut squash recipe:
- 3 cups cubed butternut squash
- 1 tablespoon olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- Preheat oven to 400°F.
- In a large baking pan, add the cubed butternut squash. Toss with olive oil to coat, and sprinkle salt and pepper.
- Bake for 25-30 minutes or until tender (should be able to stick a fork in easily).
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