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Easy Roasted Butternut Squash Recipe

kristineskitchenblog.com
An easy roasted butternut squash recipe with seasoning choices that are simple enough for weeknights yet fancy enough for your holiday table. Start with a Simple Roasted Butternut Squash or spice it up with cinnamon. Serve butternut squash as a healthy side dish or use it in your favorite squash recipes.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4 servings
Calories: 156kcal

Ingredients

Cinnamon Roasted Butternut Squash:

  • 3 pound butternut squash
  • 1 1/2 tablespoons olive oil
  • 1/4-1/2 teaspoon ground cinnamon*
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper

Simple Roasted Butternut Squash Halves:

  • 3 pound butternut squash
  • 2 teaspoons olive oil
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon black pepper

Instructions

Cinnamon Roasted Butternut Squash:

  • Preheat oven to 400 degrees F. Arrange oven racks so that one is in the upper third of oven and the other is in the lower third.
  • Line two baking sheets with parchment paper.
  • Peel and seed the butternut squash. Chop it into 1-inch cubes.
  • Place squash on the baking sheets.
  • In a small bowl, whisk together the olive oil, cinnamon, salt and pepper. Pour over the squash. Use your hands to toss until the squash is evenly coated. Spread the squash out on the pans so that it is in a single layer.
  • Bake squash in the preheated oven for 15 minutes. Use a spatula to flip the squash and then rotate the pans top to bottom in the oven. Bake for 15-20 minutes more, until squash is soft and lightly browned on the edges.

Simple Roasted Butternut Squash Halves:

  • Preheat oven to 375 degrees F.
  • Line a baking dish or rimmed baking sheet with parchment paper or foil.
  • Cut the butternut squash in half lengthwise. Scoop out the seeds.
  • Drizzle the squash with olive oil and rub it over the cut side of the squash. Sprinkle with salt and pepper. (Omit oil and seasonings if you plan to puree the squash for baking.)
  • Place squash, cut-side-down, in the prepared baking pan. Pour 1/2 cup water into the pan.
  • Roast in the oven for 35-45 minutes, until the squash is soft when pierced with a fork.
  • Let cool slightly and then scoop the flesh out from the skin. If desired, you can serve the butternut squash mashed with butter and brown sugar or pure maple syrup. Or puree it to use it in your favorite butternut squash recipes.

Notes

*Use 1/2 teaspoon cinnamon for a stronger cinnamon flavor, or 1/4 teaspoon for a mild cinnamon flavor.
Nutrition information is for simple roasted butternut squash halves.

Nutrition

Serving: 1/4 squash | Calories: 156kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Sodium: 134mg | Fiber: 11g | Sugar: 7g
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com