Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
How incredibly simply perfect. Really top notch! By the way, the easiest way to peel a butternut squash is with a plain old vegetable peeler. Peel it, then cut off the ends, slice down the middle, scrape out the goosh and seeds and then chop it up per your recipe instructions. Easy peezy!
Read MoreHow incredibly simply perfect. Really top notch! By the way, the easiest way to peel a butternut squash is with a plain old vegetable peeler. Peel it, then cut off the ends, slice down the middle, scrape out the goosh and seeds and then chop it up per your recipe instructions. Easy peezy!
Peeling tip: Before peeling, wash and poke holes in the squash, then put it in the microwave for 3 minutes. After it cools down a bit, you can easily cut and peel it.
YUM! This was delicious. First of all, to the poster who recommended poking holes with a fork and microwaving the squash for 3 minutes, you are a genius of the highest order whom I shall worship for the remainder of my cooking life. I was trying to explain to my boyfriend how hard it is to peel butternut squash, and I equated it to cutting down a tree with a butter knife - this tip made the job SOOOO easy. I love you, wonderful poster. This recipe was so easy and so good. I made three small changes - I added petite red skinned potatoes to the mix (cut the same size as the squash), added some fresh thyme and roasted the veggies just a bit longer - 40 minutes instead of 25. I couldn't stop drooling and neither could my BF. Definitely a keeper recipe! Oh, and it tasted great the next day, too. Yum.
Does anyone have any suggestions on how to peel easily. Everything else was great.
I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. I removed the skin of the squash and then cubed it. Then I tossed it with the fresh ground pepper, drizzle of olive oil (probably closer to 1 tblspn), coarse sea salt and minced garlic. I prepped it around 11am and stuck it in the fridge. Come dinner time I pulled it out, placed it on a baking sheet lined with foil and baked for 30 minutes at 400 degrees. It was delicious. I told my 3 year old son how a local "FARMER" had grown it just for him to eat and he gobbled it up. Eat great Fall veggies until you are so tired of them and then do it all again next fall. They are nutritious and delicious and cost effective when in season. I paid $2.00 for a large squash that will roll over to another meal. ENJOY!!! This one is going in the cookbook under "Side dishes" : )
I substituted cinnamon/sugar butter in place of olive oil and garlic in the recipe just because i thought the flavor would go better with the rest of our meal. It was awesome and easy!!!! Love it.
Loved this recipe! Able to stand on it's own with no changes.... Very nice indeed!
I rarely write reviews. This recipe is spectacular. You don't need cream sauces, pastas, curries, sugary stuff, rum, chilis, or any other fancy ingredients. They only add calories and mask the squash's flavor. Use this simple recipe with high quality ingredients - a quality olive oil, Sea Salt, fresh garlic and freshly ground pepper. For easy peeling, purchase a large, sharp vegetable peeler - the kind for bigger vegetables, not carrots - at any grocery store. Sharpen your knife, and prep will be much easier. The sweet, delicate flavor of roasted squash will shine through to reward you in minutes. Purchase a squat squash without a long "neck" - more "meat" and fewer seeds make cubing easier and result in more squash. I cube a big squash all at once and store the remaining cubes in a good quality produce keeper for more delicious meals later. Thank you MChele for the great submission.
this was a great recipe! my husband ate it too, and he doesn't eat very many vegetables. an easy way to cut and peel the squash is to put it whole in the microwave for a minute, then let it sit in there for at least another minute. another thing i found out was to make sure you peel the squash below the "green lines" on it. you will know what i mean just as soon as you start peeling it you will see them. thank you so much for this wonderful recipe!
Super simple and delicious. I added a sprinkle of cayenne pepper and it was perfect. Served with Oven Fried Chicken III for a semi-healthy comfort food meal.
I agree that peeling the squash requires some elbow grease, but I really do think that I like the texture a bit better than roasting it in the skin and scooping it out (which is probably just a quirk of mine.) Anyway, I love this recipe! My sister and I like to make it for Thanksgiving, but after receiving several in my CSA basket, I made it for a side in my "eat up the veggies" supper. I added some parsley that I also got and sprinkled on some parmesan when it came out of the oven. Great flavor and easy once you get that squash peeled. It might be hard, but you'll have a tasty dish and amazing arms :)
Awesome! The flavor surpassed my expectations. I am used to eating roasted butternut squash salted and buttered heavily. This flavor was so much better. The recipe was very easy and gave an incredible aroma as the squash roasted. The lightly crunchy tops of the cubes of squash made the dish perfect. I'll be making this frequently!
Like other reviewers, I found the squash a pain to peel, despite following the reviewer's tip to microwave it before peeling. However, the cooked squash was so delicious that I'm looking forward to making it again. Update: I made this again, with a couple modifications that (IMHO) made it even better: I put the cubed squash, salt, pepper, 2 T. oil, and minced garlic in a bag ***along with 3 Tablespoons balsamic vinegar***. Then gave it a good shake to combine ingredients and poured it onto a shallow baking sheet sprayed lightly with Pam. I baked it 30 minutes, since we like it soft. The result was delicious. The balsamic vinegar was wonderful with the squash.
Thanks for the great recipe! Everyone loved it. I made it as it's written, and added potatoes and a sliced onion. Sooo good :)
My first time ever for butternut squash (age 67). This recipe was absolutely delicious.
I make this frequently and it is a major hit every time. I sprinkle toasted pepita seeds (toss raw seeds lightly in olive oil, add salt, and toast in a skillet while constantly stirring until slightly brown) on top right before serving or just put them in the table for use by those who wish to add them. It adds a great crunch and a nice salty compliment to the sweetness for roasted butternut squash. Enjoy!
I made it tonight! Peeling it was a pain and cutting it was not easy but so worth it!!!!
For easiest peeling of butternut squash, a GOOD peeler such as the inexpensive Kuhn Rikon swiss peeler on Amazon (3 for $10!) works like a charm, just like peeling potatoes. Really. Tried the recipe tonight, yum!
Delicious! Try spraying the pan with Pam so that squash doesn't stick. Cook a bit longer if you like yours crunchy (10-15 minutes more).
Made exactly as directed and loved it. It's gluten, soy, dairy and sugar free as well as no MSGs, aspartame etc. Perfect for detoxing and reducing inflamation. It's so simple anyone can make it (after pealing the squash??). I'll try some of the suggestions for pealing the squash next time. And there will be a next time.
My new favorite way of preparing butternut squash. Added Chipotle seasoning to the recipe as this was a side dish for a southern meal.
I am not a big vegetable fan so I am always looking for ways to make them taste better. This recipe is simple and really brings out the sweetness of the squash without being mushy. Quick, easy, yummy, and healthy!
Great as written. I did use fresh squash that was already precut to save myself some time; I would recommend NOT using frozen squash as it becomes mushy when roasted.
VERY tasty, it was a hit with the family. I did sprinkle the pieces with dried rosemary and it was great.
I loved this recipe for its simplicity. I cooked my squash using my Traeger grill set at 400. I also covered the squash with ground cinnamon. Tasted amazing.
I made this with olive oil, maple syrup and cracked pepper. It was crazy good that way. Definitely microwave the squash before peeling!
Added this to a quick saute of onions, red pepper, dried cherries, and 1/3 c chicken stock + 1 tsp cumin and 1/2 tsp coriander. Served over quinoa- big, big hit.
This turned out great! Only thing i did different was when it was almost done (had 5 minutes left) i put it under the broiler for 3-4 minutes or till very slightly charred on the edges. Delicious!
Wonderful recipe! Really wonderful. Its smells beautiful as its roasting and also makes a pretty presentation. But most of all, it taste amazing!
To make Butternut Squash easier to peel, simply put in microwave for approx 30-35 seconds.
Delicious recipe. My only suggestion would be to pierce the skin of the squash and put it in the microwave for 2 minutes. Peels very easily with a potato peeler using this method.
Made the squash last night, it was awesome. Found easiest way to peel it, but at Cosco!. Peeled and cubed, price is pretty good for the amount of meals you can get out of that one container
This is easy , healthy, and delicious! Even my husband ate it up and loved it. I did have to bake an extra 10 minutes to get it fully cooked.
I actually LOVE garlic and used about 6 cloves and used more olive oil as well. This was amazing!! I will definitely make it again very, VERY soon. Maybe even tomorrow. The kids all loved it. I used a dark coated pizza pan and the side of the squash that touched the pan came out nicely crisp and carmelized. Excellent recipe. And simple.
So simple and delicious, just remember to flip the squash halfway through cooking so it browns on all sides. I topped it with sunflower seeds for extra texture.
Growing up in New England, Butternut Squash was on our table at holidays. It was always fixed mashed with cinnamon and butter. This is even better and healthier. Will make again. I always microwave any hard squash for a couple of minutes cut off the ends and with a sharp knife slice down the sides.
Amazingly good and simple. A new favorite!
Fantastic! My 2 year old ate pretty much the whole squash! Thanks to the reviewers below for the cutting/peeling tips :)
Pretty much the easiest recipe I have tried for squash and pretty much the best. You can customize and vary it easily. This recipe should be named 'Simple Roasted WINTER Squash,' as I use it with whatever winter squash I have on hand and it works equally well. I do use only 1 tbsp olive oil, though. I thought it was too oily with 2. I toss everything in a zip lock bag; much easier than a bowl.
Easy, reliable recipe. Seasonings and spices can easily be changed due to taste preferences. DH and I enjoy ours more savory, but DD likes hers drizzled with maple syrup. Roasting brings out the subtle flavors in the squash and provides a lovely way to enjoy as a stand-alone side dish, or as a component in a main dish.
This is my first review, I made this dish as the recipe is written and I must say it is amazing, even my finicky eaters went back for more! A keeper for sure.
Wonderful! Made exactly as directed. This will be my favorite way to prepare butternut squash from now on.
I used a tip of poking holes with a fork, then microwaving the whole squash for 3 minutes to make peeling easier. I then seasoned and roasted as directed and it was delicious. Mine never got truly crispy, but I think I used too much oil.
Really good, healthy recipe for butternut squash! I prefer fine sea salt to table salt so that was the only difference when I prepared.
This is a wonderful and simple way to make butternut squash. I did have to cook mine a bit longer than the recipe suggested. My husband -- who insists he doesn't like squash -- ate it up!
great recipe. I peel my squash with a potatoe peeler, works great like that
I don't know if it speaks to the quality of my squash but I used a good sharp vegetable peeler on the skin, easy peasy.
Simplest and most delicious way I have EVER eaten butternut squash! My kids aren't fans of this particular squash but I don't care, my husband and I adored it! :)
I made this for Thanksgiving (Canadian). Simple and delish. I threw in some cranberries for some festive flair. Everybody loved it.
this is a constant hit. the second time i made this is added onions on top. the 3rd time i made this i added the onions again and raisins! what a combination!
Loved this! I added some carrots and they were delicious too. I also lined the pan with parchment paper and turned the veggies once halfway through.
One word: YUM.
Easy way to peel - Swissmar serrated peeler. Set of 3 for $18 - not to give them a plug, but these peelers are incredibly sharp and very handy. Don't let their colorful, plastic appearance fool you. After peeling it seems to be much easier to cut through the squash too. This recipe is my "go-to" now, wouldn't make any other way!
Surprisingly good and easy to make. For me, it's easiest to peel it whole then to cut off the bulbous portion, slice that in half lengthwise and scoop out the seeds. I made this a day ahead of time for Thanksgiving; stored them on the cold balcony in the serving chafer, then a couple of hours before serving just popped the chafer on the stand to heat it up. Everyone loved it - even those who didn't previously care for butternut squash! Thank you for this easy, delicious recipe.
I had never had butternut squash before trying this recipe and was really doubtful that I'd like it but it was great! I'd definitely use this recipe again! Try adding red onion, Brussel sprouts and red peppers! (Or any veggie you love) O.M.G..so good!!
Anyone ever tried this and roasted fennel with it?
This is a no fail easy way to make Butternut Squash. I followed the simple directions and it turned out perfectly! Great side dish to bring to Thanksgiving. Next time I will experiment meet with other seasoning to punch up the flavor.
Easy. Simple. Healthful. Love it!!! I finished it with a quick minute on broil to crisp the edges
It was my first time eating butternut squash. I'm so glad I found this recipe. It was very tasty. It may just be my oven but I cooked it 10 minutes longer to get a crispier squash.
This was my first time cooking butternut squash and I don't know why I've waited all these years! It was so flavorful and delicious. I know a lot of people recommend cooking with brown sugar, but this recipe kept the natural sweetness from roasting without becoming too sweet or overpowering. I plan to make this at least once a week all winter!
Yummy squash dish. I used too much salt - it was a small butternut squash. But at any rate I'll use just 1/2 tsp. salt next time. Thanks MChele
Very simple, tasted great. I added one diced shallot before roasting to add another mild flavor. Yummy.
Followed this recipe as written, very simple. Family loved it!
I've got to say this is most likely a good recipe. This was the first time I had tried butternut squash. I think it tasted a lot like pumpkin which I didn't like. If I ever try butternut squash again I'll go with a sweet recipe instead. It came out tender but was difficult to cut and peel. I don't know if it is worth all the effort.
Simply amazing. I just made it and i was not expecting much as it is very basic recipe. I have never enjoyed butternut squash before. I was so surprised that it turned out so tasty.
I find that the simplest recipes end up being the best and this is one won't disappoint! As for cutting up a butternut squash, I always, always, always use a vegetable peeler first! This minimizes the chance of me losing a finger. :-)
This turned out amazingly well. I had something else in the oven at 350 so I just cooked it longer at that temp. worked great. Fantastic fall dish.
Great and easy! I bought frozen butternut squash that was already cubed, so I just defrosted them, added the mixture, and stuck them in the oven.
I decided to try this after picking up a pre-cubed butternut squash at the store. From the other reviews it sounds like cubing it yourself can be quite the adventure, so I'm glad I already had it done for me! I was a bit disappointed with the flavor of this recipe; I think cooking the garlic in the oil before tossing it with the squash and roasting would have improved it immensely, as even after half and hour in the oven the garlic still had a bit of a raw edge to it.
I made this just as the recipe stated and it was delicious! We have several butternut squash in our garden and can't want to make this one again.
Great method. I've also used this without garlic and seasonings for making puree and it works perfectly. Thank you.
My husband LOVES these... he asked me to make them for every meal from now on!
This is so easy and so good.
My whole family enjoys it. I used garlic powder instead.
This is delicious and the garlic flavour is an enhancement to traditional roasted squash. Thanks for the idea MChele.
I love recipes like this because of their simplicity. Its always easy to add something, just for a twist on it.
I really like this recipe. Butternut squash can be so bland, this really takes it up a notch. It's also extremely easy, but I do advise going heavy on the garlic, or you'll be disappointed. I'm also experimenting with ginger and other spices. This has now become one of my go to recipes for an easy and relatively quick way to produce a vegetable dish.
I just want to let one of the reviewers how to peal an egg corn squash. Just get your carrot peeler out and just peel the whole thing and then cut in half and take the seeds out and then just start slicing and dicing. It works wonders. Enjoy your cooking. Debbie
Simple and delicious! I added a dusting of cinnamon and a drizzle of maple syrup. The middle of the chunks is soft and tender, the edges are crispy and sweet.
Simple,easy and great tasting.Didn't know I liked butternut squash until I tried this.We fix instead of potatoes.Healthier.
I tried it with one clove of garlic and I thought it was still too strong. Kids definitely didn't like it. I like garlic don't get me wrong just not sure it works well with butternut squash. I'll try something with more cinnamon flavor next time.
Everyone enjoyed eating this dish. Even the kids enjoyed the taste. The only thing I added was a few teaspoons of butter. We have tried other butternut recipes in the past and had to throw it out for lack of taste. I am sure we will make this one again.
Yes, yes, yes, yes, yes. Absolutely divine. Do buy the precut squash if you can find it.
Super recipe!! Simple but supremely tasty. Hardest part is preparing the squash itself. I've found if you pierce the skin several times and microwave it for 5 minutes, then use a vegetable peeler to skin it - well, makes a difficult job MUCH easier. Try it, you'll like it!!
So simple! And great tips on peeling! I warmed in the microwave after poking holes for two minutes, let it cool then peeled and cut into one inch chunks. Second time I made this, I tossed in some sweet potatoes, substituted butter for oil and added thyme and parsley. Absolute perfection. Will be adding into our regular fall sides rotation!
This recipe is so easy and the squash is delicious. I cut off the top & bottom of the squash, then used a vegetable peeler. I used minced garlic from a squeeze bottle so it was quicker than 10 minute prep. The squash is delicious using this recipe.
This is my go to recipe for roasted butternut squash. I change up the spices every time and today, along with garlic I added minced onion, celery seed, basil, thyme, turmeric, marjoram, salt and pepper. It's just as tasty with just garlic, salt and pepper.
I selected this recipe for my first butternut squash roasting. The only thing I added was a bit of Rosemary. Great reviews and will be adding this to my favorites.
Made it exactly as recipe- easy and delicious!! I lay the squash on its side and use a peeler before cutting it open - works great.
