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Roasted Butternut Squash

5 from 1 vote

Here’s the easiest recipe for perfectly roasted butternut squash every time (no need to peel)! Enjoy as a simple side dish, add it to salad, turn it into soup, pasta sauce, and more.

Prep Time: 5

Cook Time: 40

Total Time: 45

Yield: 8 servings

Course: Side Dish

Cuisine: American

Ingredients

2 large butternut squash (halved lengthwise, seeds scooped out and discarded (about 2 1/2 lbs))
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
fresh ground pepper (to taste)

Instructions

Preheat the oven to 425F. Spray a large sheet pan with oil.
Rub the flesh of the squash halves with olive oil and season with salt and black pepper. Lay the squash halves, cut side down on a rimmed sheet pan. Roast until you can pierce the flesh easily with a fork, about 40 to 45 minutes.
Scoop it out and serve.
This can be cubed and seasoned with more salt and served with a little butter and maple syrup, mashed in place of mashed potatoes, pureed, added to salads, or turned into butternut squash soup or a butternut squash sauce for pasta.

Notes

Makes 7 cups.

Nutrition

Serving: 3/4 cup (generous), Calories: 78.5kcal, Carbohydrates: 16.5g, Protein: 1.5g, Fat: 2g, Saturated Fat: 0.5g, Sodium: 75.5mg, Fiber: 3g, Sugar: 3g

- WW Points: 1

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