Roasted butternut squash halves need just olive oil, salt, and black pepper. The squash cooks with its skin on, so there is no peeling or cubing before roasting. The flesh becomes tender and naturally sweet, with lightly browned areas on the exposed surface.
This version roasts the halves cut-side up. Check the thickest part of the neck with a fork before removing them from the oven, because squash size affects cooking time. Serve the tender flesh as a vegetable side, or scoop it from the skin for another dish. One squash provides four portions when each half is divided between two people.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Roasted Butternut Squash Halves
Roasted butternut squash halves cooked simply in the oven for a tender, naturally sweet vegetarian side.
Ingredients
Equipment
Roasting Pan For Oven
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Place squash halves cut-side up on a baking sheet.
- Brush with olive oil and season with salt and pepper.
- Roast for about 40 minutes, then check the thickest part of the squash with a fork. Continue roasting if needed until the flesh is tender throughout and the exposed surface is lightly browned.
- Remove from oven and serve warm.
Nutrition
Notes
• Wash and dry the squash before cutting, even though the skin will not be eaten.
• Use a stable cutting board and a sharp knife when halving the squash. Do not force a knife through a squash that is difficult to cut safely.
• Keep the skin on during roasting; scoop out the tender flesh after cooking if preferred.
• Squash size and thickness affect roasting time. Check the thick neck section for tenderness rather than judging only by the surface.
• This method uses cut-side-up roasting. Keep that orientation consistent when checking the stated cooking time.
• Divide each roasted half into two portions for four servings.