Simple Roasted Butternut Squash Recipe
Make this easy side dish of Roasted Butternut Squash with only a few simple ingredients. Butternut Squash is naturally sweet and delicious.Â
Roasted Butternut Squash is the perfect side dish for fall when this winter squash is in season and more affordable. You only need a couple of common kitchen ingredients to enhance the naturally sweet flavor.
Also See: Steamed Stewed Squash & Onions with Bacon Side Dish
If you love butternut squash but hate cutting it up, check your produce section for bagged cubed pre-cut butternut squash! It was a happy moment for me when I found it in my grocery store!
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Roasted Butternut Squash is an easy simple side dish recipe with only four ingredients. If you love a good sweet and savory, this is it!
Butternut squash has multiple health benefits including being a good source of potassium. It also has a high content of Vitamins A and C, Fiber and antioxidant.
The bright orange color allows you to add color and flavor to your table when entertaining guests! Roasted Butternut Squash is a perfect side dish for Thanksgiving.
See our Gold & Green Thanksgiving Tablescape
Scroll down for our Simple Roasted Butternut Squash recipe.
More Side Dish Recipes
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- Chili Cheese Tater Tots Recipe
- Oven Baked Homestyle Fries
- Deviled Eggs Recipe
- Southern Potato Salad Recipe
Simple Roasted Butternut Squash
Ingredients
- 1 3-4 lb Fresh Butternut Squash
- 1 tsp. Kosher Salt
- 1 tsp. Cracked Black Pepper
- 2 Tbsp. Robust Olive Oil
Instructions
- Peel, Cut and Cube the Butternut Squash
- Preheat oven to 400°
- In a bowl, toss the cubed butternut squash with the Olive oil.
- Place the cubes onto a foil lined baking pan.
- Salt and Pepper the squash
- Bake for 30 to 40 minutes, turning half way through.
- Serve hot and enjoy!
Nutrition
Hi Shirley, this roasted squash recipe looks so good and the perfect fall dinner side. Thanks for sharing the recipe at C&C with J&J. Enjoy the week.
Julie
I do like roasted butternut squash but I don’t think I have ever seen it pre-cut – I’ll keep my eye open, because the hardest part is peeling and slicing before roasting!