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Roasted Butternut Squash

Top 9 Allergen Free!

A delicious vegetable that has it own natural sweetness.  Roasting the squash is worth the extra time for a richer flavor. 

Click Here to download the recipe in PDF.

Yields: 4 Side Servings        Level: Apprentice    Type: Vegetable Dish            Time: 45min


  • 1 Whole Butternut Squash
  • 2 TBL Olive Oil
  • Salt
  • Pepper


  • 1 Chopping Knife
  • 1 Cutting Board
  • 1 Vegetable Peeler
  • 1 Roasting Pan or Baking Sheet
  • 1 Spatula or Tongs
  • Oven Mitts


  1. Preheat your oven to 400° F. 
  2. Cut your squash into 2 halves and scoop out the seeds or peel your squash and cut up the squash into 1-inch pieces.
  3. Place your butternut squash in the pan.  Coat with olive oil and sprinkle with salt and pepper.  If using the cut halves, place cut side up in the pan.
  4. Roast for 30 minutes for cut pieces stirring them with a spatula halfway through cooking.   If roasting in two halves, bake for 30-35 minutes until fork tender.
  5. Allow to cool for at least 5 minutes and then serve or store in an airtight container in the refrigerator for up to 3 to 5 days.

Tip:     After you coat your squash with olive oil, you can add a sprinkle of garlic powder for a savory flavor or a sprinkle of brown sugar for a sweeter taste.

Trick:  You can line your pan with parchment paper for ease of clean-up.

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