Roasted Butternut Squash

Roasted butternut squash is cubed, tossed with olive oil, kosher salt, and black pepper, then roasted until tender with browned edges. The simple oven method makes a savory side with lightly caramelized edges.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

1 butternut squash 2-pound, peeled, seeded, and cut into 1-inch cubes
2 tbsp olive oil
0.5 tsp kosher salt
0.25 tsp black pepper

Equipment

1 large rimmed baking sheet

Method

Heat the oven to 425°F.
Toss the squash with the olive oil, kosher salt, and black pepper, then spread it in a single layer on a large rimmed baking sheet.
Roast for 25 to 35 minutes, tossing once halfway through, until the squash is tender and browned at the edges.

Notes

For even browning, spread the squash in a single layer without crowding the baking sheet. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. The recipe is already vegan and dairy-free.